Cut the avocados in half and scoop into a medium mixing bowl. Use a fork or potato masher to mash the avocado until it’s to the consistency you like (very smooth or chunky).

Add the juice of 1 lime, garlic powder, and salt; stir well.

Add the diced tomato, diced purple onion, and chopped fresh cilantro and mix just until blended.

Taste the guacamole and add more salt and garlic powder if desired.

Serve with tortilla chips.

Use a sharp knife to cut each tortilla into 8 wedges.

Heat a large, heavy pot over medium-high heat and add the oil to 2-inches in depth. Heat the oil to 350F.

Fry the tortilla wedges in small batches until lightly browned, flipping once during the frying. Remove and drain on paper towels, then sprinkle with salt. Repeat the process until all of the chips are fried.

Cool the chips slightly before serving.