Makes a heaping 1 1/2 cups, serving 4 to 6
8 corn tortillas
1 1/2 tablespoons olive oil
3 ripe Hass avocadoes, peeled, pitted, and coarsely smashed
3 scallions, thinly sliced
1/2 large tomato, cut into small dice
3 tablespoons chopped cilantro
1 1/2 tablespoons lime juice
1/2 teaspoon garlic powder
1/2 teaspoon hot red pepper sauce
3/4 teaspoons salt
Adjust oven rack to upper- and lower-middle positions and heat oven to 400 degrees. Arrange tortillas in a single layer on 2 large cookie sheets. Brush both sides of each tortilla with oil and generously sprinkle with salt. Bake, switching pan positions at 8 minutes, until crisp and golden brown, about 12 minutes.
Mix avocado with remaining ingredients. Serve with whole tortilla chips, allowing everyone to break off and dip chips.