Homemade tortilla chips with guacamole & charred tomato salsa

Homemade tortilla chips with guacamole & charred tomato salsa

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(4 ratings)

Prep: 25 mins Cook: 30 mins


Serves 4
Making your own chips and dips allows you to keep things healthy and will really impress

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal766
  • fat38g
  • saturates10g
  • carbs74g
  • sugars10g
  • fibre10g
  • protein15g
  • salt0.9g
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    For the tortilla chips

    • 12 corn tortillas



      In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

    • 3 tbsp vegetable oil

    For the guacamole

    • 3 large ripe avocados



      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • juice 2 limes



      The same shape, but smaller than…

    • 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



      The same shape, but smaller than…

    • 1 tbsp chipotle paste or Chipotle Tabasco


    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.

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    Comments, questions and tips

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    kasiakoczwara's picture
    26th May, 2013
    Really lovely! You can not stop eating!
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