For the chips:In a bowl, combine salt, chili powder, cumin, garlic powder and pepper.Heat a 10- or 12-inch skillet over medium heat filled with enough oil to cover the bottom of the pan. Once hot, add tortillas in a single layer and fry until golden, flipping once, about 2 to 3 minutes. Transfer to a paper-towel-lined plate to drain any excess oil and repeat with remaining tortillas. While chips are still hot, sprinkle them with the chili salt mixture. For the guacamole:In a bowl, mash avocados, onion, cilantro, lime juice, salt and pepper. Taste and adjust season if you’d like. Spoon about a teaspoon of guacamole on top of each chip and sprinkle with cotija cheese. Serve immediately! So delicious.