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Homemade Tortilla Chips and Dips

Homemade Tortilla Chips and Dips

with Tomato Salsa, Zesty Soured Cream and Guac | Perfect for Sharing
4.0(329)
Michael Steadman
Michael SteadmanUpdated on October 22, 2023
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Get 50% off 1st box + free for 3 months!
Calories
: 
782 kcal
Protein
: 
13.8g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Sulphites
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

6

Plain Taco Tortillas

(Contains: Cereals containing gluten)

125

Baby Plum Tomatoes

1

Coriander

12

Red Wine Vinegar

(Contains: Sulphites)

1

Spring Onion

1

Lime

150

Soured Cream

(Contains: Milk)

2

Avocado

Not included in your delivery

1

Olive Oil for the Salsa

Energy (kcal)782 kcal
Energy (kJ)3272 kJ
Fat50.9 g
of which saturates16.9 g
Carbohydrate67 g
of which sugars9.8 g
Protein13.8 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Kitchen Shears
•Zester
•Small Bowl

Instructions

PDF
Make your Tortilla Chips
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Cut each tortilla into 8 triangles (use scissors if easier).

c) Place on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. TIP: Use two baking trays if necessary.

d) Bake on the top shelf of your oven until lightly golden brown and crisp, 5-7 mins, then set aside. TIP: Keep an eye on them to make sure they colour evenly.

Get Prepping
2

a) While the tortillas bake, quarter the baby plum tomatoes. Roughly chop the coriander (stalks and all). Add them both into a small bowl.

b) Stir in the olive oil for the salsa (see pantry for amount), red wine vinegar and a pinch of sugar (if you have any). Season with salt and pepper, mix together, then set your salsa aside.

c) Trim and thinly slice the spring onion. Zest and halve the lime.

d) In another small bowl, mix together the lime zest and half the soured cream. Season to taste, mix well, then set the zesty soured cream aside.

Guac and Roll
3

a) Halve the avocado and remove the stone. Use a tablespoon to spoon the flesh out into another bowl and mash with the back of a fork.

b) Add the spring onion, a squeeze of lime juice and the remaining soured cream to your avo. Season to taste with salt and pepper, then mix well - guacamole made!

c) When ready, pop the tortilla chips onto a sharing plate. Serve the tomato salsa, guacamole and zesty soured cream in bowls alongside for dipping.

Enjoy!

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