Combine mayonnaise, wasabi and lemon juice in a bowl. Season with salt and pepper

Peel and cut avocados into wedges

Place flour in a bowl, season with chilli salt and pepper

Place Cobs Naked Corn Chips in a snap lock bag, seal, crush well with a rolling pin or pulse in a food processor

Dip avocado wedges into flour to coat, shake off excess. Dip into beaten egg, then coat in crushed corn chips

Add enough vegetable oil to a wok or saucepan to reach a depth of 5cm. Heat to 180°C, over medium-high heat. (Oil is ready when a cube of bread turns golden in 15 seconds)

Fry avocado wedges in batches for 30-60 seconds until golden brown

With a slotted spoon, carefully remove wedges. Place on a plate lined with paper towel. Season with salt. Serve with dipping sauce