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

Homemade tortilla chips with guacamole & charred tomato salsa

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

55 min total 25 min prep 30 min cook 4 766 cal

Instructions

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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.