Easy Guacamole and Fresh Corn Chips

Finely mince your garlic cloves and place them in a bowl large enough to accommodate 6 mashed avocados.

Top the minced garlic with 1 Tablespoon of the kosher salt. Let the salt and garlic sit or rest for at least 25-30 minutes. This will enable to garlic to macerate, or soften. You should be able to see the natural juice from the garlic seeping out naturally. If not, let it sit for another few (5-10) minutes until this occurs.

Once the garlic is ready, add in all of your avocados. Mash them up and fully incorporate the garlic and salt.

Add in your lemon juice and salt and pepper to taste. If you need to add more salt or pepper, do so, but only adding a little as you go, so as not to over do it.

Mix well.

CORN CHIPS:

10-15 Yellow corn tortillas, quartered
Kosher Salt

In a 12 inch skillet, fill with 2 inches of canola oil or olive oil. Heat over medium or medium-high heat. Once the oil is hot, place in the quartered corn tortilla and fry until crispy and golden brown. Sprinkle with kosher salt sparingly. Dip in guacamole and enjoy!