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Homemade tortilla chips with guacamole & charred tomato salsa

Tortilla chips with dips in bowl

Homemade tortilla chips with guacamole & charred tomato salsa

Name: Homemade tortilla chips with guacamole & charred tomato salsa
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 12 corn tortillas; 3 tbsp vegetable oil; 3 large ripe avocados; juice 2 limes; ½ small red onion finely diced; small handful coriander chopped; 2 green chillies deseeded and finely chopped; 2 tsp chipotle paste or ½ tsp Chipotle Tabasco; 6 plum tomatoes halved; 2 green or jalapeno chillies; 8 garlic cloves unpeeled; ½ red onion finely diced; 2 tbsp coriander roughly chopped; juice 1 lime; 1 tbsp chipotle paste or Chipotle Tabasco

John Torode

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Serves 4

Easy

Prep: 25 mins

Cook: 30 mins

A star rating of 4.2 out of 5.7 ratingsRate

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Learn how to make these easy homemade tortilla chips with delicious dips for your next party. Make a batch of crunchy bites, creamy guacamole and smoky salsa

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the tortilla chips

12 corn tortillas
3 tbsp vegetable oil

For the guacamole

3 large ripe avocados
juice 2 limes
½ small red onion

finely diced
small handful coriander

chopped
2 green chillies

deseeded and finely chopped
2 tsp chipotle paste

or ½ tsp Chipotle Tabasco

For the charred tomato salsa

6 plum tomatoes

halved
2 green or jalapeno chillies
8 garlic cloves

unpeeled
½ red onion

finely diced
2 tbsp coriander

roughly chopped
juice 1 lime
1 tbsp chipotle paste

or Chipotle Tabasco

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Nutrition: per serving

kcal766
fat38g
saturates10g
carbs74g
sugars10g
fibre10g
protein15g
salt0.9g

low

Method

step 1

To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
step 2

To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
step 3

For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.

Recipe from Good Food magazine, April 2012

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A star rating of 4.2 out of 5.7 ratings

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