Homemade tortilla chips with guacamole & charred tomato salsa

Homemade tortilla chips with guacamole & charred tomato salsa

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Cooking time

Prep: 25 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Making your own chips and dips allows you to keep things healthy and will really impress

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
766
protein
15g
carbs
74g
fat
38g
saturates
10g
fibre
10g
sugar
10g
salt
0.9g

Ingredients

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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Method

  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.
  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.
  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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Comments

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kasiakoczwara's picture
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Really lovely! You can not stop eating!

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