Place peach, avocado, onion, salt and juice from 1/2 lime in a bowl. Mix gently being careful not to mush the avocado.
Heat 1 tablespoon coconut oil in a large skillet over medium-high heat.
Cut each corn tortilla into 8 pieces (the way you would a pizza) using a pizza cutter, scissors, or large knife.
When coconut oil is very hot, place corn tortilla wedges in hot oil. Fry each side for about 30 - 60 seconds. Eat side should have a nice golden color. Using tongs, remove wedges one by one from skillet and shake off excess oil. Cool off on a cookie rack or place directly on a plate. Sprinkle with salt if desired while corn tortilla chips are still hot.
Serve chips with avocado peach salsa and enjoy!
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