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1
Combine the corn grits, flour, and olive oil in a bowl.
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2
Add the hot water and mix well.
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3
Cover with a tightly wrung moistened paper towel and set aside for 10 minutes.
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4
Chop the avocado into fine pieces, and mix together with the crushed garlic, finely chopped jalapeno pepper, lemon juice, and creme fraiche.
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5
Chill in the refrigerator.
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6
Roll the tortilla mix from Step 1 into 3 to 4 cm diameter balls, and press them flat.
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7
You don't need a rolling pin for this.
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8
You can also sandwich the balls between sheets of parchment paper and press them flat over the paper.
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9
Heat some olive oil in a frying pan, and fry the tortilla chips over medium heat until golden brown on both sides.
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10
If you're frying up store-bought corn tortillas, they cook up in just a minute.
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11
Drain the oil on paper towels.
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12
Add salt to taste.
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13
Serve with the avocado dip from Step 2 and tomato chili sauce.
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14
You can mix the dips or serve them separately, whichever you prefer.
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15
Place the tortilla mix on piece of parchment paper, and place another sheet of paper on top.
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16
Roll over the paper with a rolling pin to flatten the chips.
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17
If you cut them out using a ring or a cup, the chips will be neatly rounded.
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18
You can also make your own salsa with tomatoes, chili, and salt.
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19
I also recommend making nachos with any leftover tortilla chips.
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20
Top with.
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21
Serve them with guacamole, tomatoes, and cheese!
