Serve freshly-baked tortilla chips together with a thick, rich guacamole dip bursting with flavors and you’ll get any party started.
To be honest, I’ve always used store-bought tortilla chips , but in a random desire to make my own chips yesterday, I googled and found a very easy Baked Tortilla Chips recipe from the Food Network. I adapted the tortilla chips recipe slightly (I didn’t add salt, and my chips cooked in less time than indicated), and also made my own guacamole dip which I always use for Mexican food.
I was surprised at how easy the chips were to make, and how crispy and delicious they turned out, in 10 minutes flat.
I’d recommend that anyone who likes tortilla chips try this method – it’s much cheaper and healthier, plus you get to decide how tasty or health-conscious the chips are.
TORTILLA CHIPS & GUACAMOLE DIP (Serves 4)
1) 3 avocados
2) 1 large tomato
3) 1 medium onion
4) 1/2 lemon (for lemon juice)
5) 1 small cup of chopped parsley
6) 8 – 10 pieces of tortilla bread
7) 1 small cup of vegetable oil
1) Dice tomatoes and onion, and chop parsley
2) De-skin the avocados and mash the pulp with a fork
3) Mix lemon juice with avocado pulp
4) Mix in tomatoes, onions and parsley with avocado pulp
5) Slice each piece of tortilla bread into 12 equal-sized pieces
6) Brush each side of the tortilla pieces with vegetable oil, and arrange on a greased baking tray
7) Bake at 200 deg cel for 8-10 minutes (or until crispy)
8) Serve chips with guacamole dip
Fresh ingredients: tomatoes, onions, parsley, avocados, lemon
De-skin the avocados:
Mash avocado pulp and mix in lemon juice:
Mix in tomatoes and onions with avocado pulp:
To get guacamole dip:
Slice tortilla breads into half:
Then slice each half into 6 equal pieces:
Brush each side of the tortilla pieces with vegetable oil:
Arrange tortilla pieces on a greased baking tray:
Homemade tortilla chips with guacamole dip: