Cut 2 medium avocados(or 1) in half and discard the stone. Scrape the flesh from the halves and mash it roughly with a fork. I like them chunky, but if you prefer smooth guacamole just blend them in a processor.
Add the onion,chilli,lime zest,juice,tomatoes and chillies. Stir and then add the cumin powder, pepper if needed and the olive oil.
Halve the remaining avocado, dice the flesh in small pieces and stir into the guacamole. This step is optional. You can instead use all the avocados and mash them along with the rest. Squeeze the lime juice to taste. Meanwhile stack the corn tortillas one on top of the other
Cut then into Chip size pieces.
In a seperate bowl, in 1-2 tsp of oil mix the chilli powder, cumin-coriander powder, salt
drop the corn tortillas in the bowl to coat them with the mixture ( again this step is optional. You can bake them just as they are and they still turn out great)
Place them side by side on a baking sheet.
Bake them for 5-7 min in a 350 F oven or until lightly crisp. They get more crisp after cooling.
Serve the guacamole garnished with the cilantro and with stack of these Baked chips.