Place the avocados, garlic puree, paprika and the juice of 2 limes in a large bowl and using a fork, mash together creating a semi-smooth texture. Season with salt and pepper and allow to rest in the fridge while you prepare the crisps.
In the meantime heat the vegetable oil in a wok. Cut the tortillas in half, overlap one half to the other and repeat the process until you have created medium triangular shapes. Place them in the oil for approx. 1-2 minutes until crispy and brown then place on some kitchen roll to drain off the excess oil.
Place the warm tortillas on a big platter, sprinkle on some salt and pepper and squeeze over the juice of the remaining 2 limes. Serve them accompanied by the fresh guacamole dip.