Tortilla chips with gribenes and guacamole

For the guacamole
● 1 avocado
● ½ onion, finely diced
● 1 tomato, finely diced
● 1 Serrano chilli pepper, finely diced
● 15g fresh coriander leaves, chopped
● Salt to taste
● Tortilla chips to serve

Method
● Cut the chicken skin into small pieces (just over ½ cm) with kitchen shears, and place them in a shallow non-stick frying pan.

● Over a medium flame, stir the pieces in the pan until they are are evenly cooked to a crispy golden brown - about 20 minutes.

● Remove from the pan, but leave about a tablespoon of the chicken fat/schmaltz in the pan. Drain the rest -reserving for future use if required.

● Add the chopped onion to the pan, and cook it until it is also crispy and golden, then combine it with the chicken skin.

● Mash the avocado and mix in all of the other ingredients.

● Spread a generous amount of guacamole (about a tablespoon) over the surface of each tortilla chip,

● Top with gribenes and coriander.