Sometimes, an evening calls for warm, crispy tortilla chips and chunky, creamy guacamole. Once you try these incredibly easy homemade tortilla chips, you'll never buy the packet ones again! This is a true guilt-free snack (perfect for a TV night).
Guacamole is one of the easiest dips to make, it doesn't even require a blender. Due to the creamy texture of avocados, this dip is naturally vegan, without the use of any non-dairy alternatives. Simply add more or less chilli to taste. Go crazy with lime juice and coriander to balance the creamy flavour with a fresh tang.
Serves 2
Ingredients
For the tortilla chips:
3 large tortilla wraps (the type you use to wrap fajitas), cut roughly into small triangles
1 tbsp sunflower oil
Pinch sea salt
For the chunky guacamole:
2 ripe avocados, peeled and stone removed
1 spring onion, chopped finely
1/2 red chilli, seeds removed and chopped finely
10g fresh coriander, chopped
3 ripe tomatoes, seeds removed and chopped
Juice of 1/2 unwaxed lime
Generous pinch of sea salt
Method
1. Preheat the oven to 180C/ Gas mark 4
2. Place the tortilla wrap triangles on a baking tray and use a pastry brush to coat both sides of the triangles with a little sunflower oil. Bake in the oven for 8-10 minutes until just crisp and brown (watch them carefully towards the end of baking, they go from ready to burnt quickly!).
3. Whilst the tortilla chips are baking, make the guacamole. Mash the avocados roughly in a medium bowl, leaving some chunks remaining. Stir through the chilli, tomatoes and coriander. Squeeze in the lime juice, sprinkle with sea salt and stir to combine.
4. Remove the tortilla chips from the oven and sprinkle with a pinch of sea salt. Serve immediately with a generous portion of guacamole.
Enjoy!
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