Basil and Sun-Dried Tomato Guacamole with Parmesan Tortilla Chips

Tortilla Chips:

3/4 cup grated Parmesan cheese

3/4 teaspoon sea salt

3/4 cup olive oil

12 corn tortillas, cut into 8 wedges each

Guacamole:

3 ripe Haas avocado, peeled, pitted and coarsely chopped

1/3 cup chopped white onion

1/4 cup oil packed sun-dried tomatoes, drained and chopped

3 tablespoons chopped fresh basil

1 tablespoon fresh lemon juice

1/4 teaspoon sea salt

1/4 teaspoon crushed red pepper flakes

1. Combine the Parmesan cheese and salt in a medium bowl.
2. Heat the oil in a large nonstick skillet over medium heat until hot. Add 12 tortilla wedges and cook, turning once, until crisp and lightly golden, about 3-3 1/2 minutes. Transfer to a baking sheet lined with paper towels and drain briefly. Add to the cheese mixture, toss well to coat and transfer to a serving bowl. Repeat with remaining tortilla wedges.
3. Place the avocado in a bowl and mash with a fork until fairly smooth. Add the onion, sun-dried tomatoes, basil, lemon juice, salt and pepper flakes; mix well. Serve with the tortilla chips.