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Homemade tortilla chips with guacamole & charred tomato salsa

Homemade tortilla chips with guacamole & charred tomato salsa

Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal766
fat38g
saturates10g
carbs74g
sugars10g
fibre10g
protein15g
low insalt0.9g
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Ingredients

For the tortilla chips

For the guacamole

For the charred tomato salsa

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.

Goes well with

Recipe from Good Food magazine, April 2012

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Overall rating

Rating: 4 out of 5.5 ratings

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