Stack 3 whole corn tortillas on a wooden cutting board and use a sharp chef's knife to cut them into 6 even triangles. Spread them out so they aren't sticking together and lightly brush both sides with about 1 tablespoon of olive oil. (I used to just spray them, but brushing ensures every corner gets that perfect crunch.) Make sure the oven is set to exactly 375°F before you slide the tray in. You'll see the edges start to curl slightly after about 8 to 10 minutes in the heat. Bake them until they look pale gold and feel firm to the touch. Skip the oil and they'll stay chewy instead of snapping.

Scoop the flesh of 3 Hass avocados into a large glass mixing bowl. Use a heavy fork or a potato masher to press down on the fruit using a firm downward motion until it reaches your desired texture. I like to leave a few small chunks for some bite rather than making it a complete puree. You'll smell that rich and buttery avocado scent immediately as you break the surface. Aim for about 2 minutes of mashing to get it smooth but rustic. If you over-mash it the dip becomes too thin and loses its hearty character. Mash firmly with a fork, the chunky texture holds the lime juice better later.

Add 1/4 cup of diced red onion and 2 tablespoons of chopped cilantro and the juice of 1 lime into the bowl. Sprinkle in 1/2 teaspoon of sea salt and a pinch of black pepper then fold everything together with a rubber spatula. (I tried adding garlic once but it overpowered the lime, stick to the basics for the best balance.) The color will brighten as the lime juice hits the avocado and prevents it from turning brown. You'll see the red onion pieces distributed evenly throughout the green mash. Work quickly so the salt doesn't draw too much moisture out of the onions. Fold gently in a circle, keeping the lime juice on the surface prevents early browning.

Transfer the finished dip into a clean ceramic serving bowl and arrange your warm chips around the edge. Top it with one last pinch of cilantro and maybe a few extra bits of onion for a professional look. If you're serving this as part of a bigger spread, it goes great next to a Grilled Chicken Salad for a full lunch. The chips should be crunchy and slightly warm while the guacamole stays cool and creamy. You'll hear that satisfying snap when you dip a chip in for the first time. Serve it immediately because the texture is best when the chips are fresh out of the oven. Serve within 30 minutes, fresh chips lose their snap if they sit in a humid kitchen.