Guacamole is a student staple. Keep it in the fridge for when the munchies strike or friends pop around. Try it in a sandwich with cheese or chicken.


  • 8 flour tortillas

  • 4 large ripe avocados (peeled and cut in cubes)

  • 4 limes 

  • ½ tsp paprika

  • 2tsp garlic puree

  • ½ litre vegetable oil

  • Salt and pepper to taste 


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

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