When the shelf offers only guacamole, turn it into appetizer and light dinner by frying tortillas with salt. The guac is ready to serve, warm chips make the meal, and you will eat well in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 870 calories a serving, 14 g protein, 79 g carbohydrate, 63 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 1 inch of oil into a heavy pot or deep skillet and bring to 350°F (175°C); test with a single tortilla strip—it should sizzle immediately and brown in about one minute.10 min
2. Cut 8 corn tortillas into quarters and fry in two batches of 16 pieces each, stirring gently for one minute until golden and crisp; transfer to paper towels and sprinkle with salt.5 min
3. Transfer the guacamole to a bowl and set the warm chips in a basket or on a plate; serve both together at once.

Note Swap tortilla chips for pita chips if corn is not on hand. Leftover guac keeps covered in the fridge for one day. Serve with lime wedges, a cold beer, and call it dinner.