Last weekend I cleaned my car….OK, Josh did. He washed the outside, I vacuumed the inside and we polished the interior. It looked like new, and it was kind of a big deal because I had been driving around in a dirty car for months. But then something terrible happened. If you follow me on Instagram you will have seen that this happened on Monday morning. I was NOT impressed. Not only did my car suddenly become dirtier than it was before we washed it, when I stepped out of the car my clean black pants got covered in mud #whydoibother. Country life huh?
Anyway, that has absolutely nothing at all to do with this post buuuut I know how much you love hearing my silly stories. Sharing is caring!
Let’s get into the real reason you’re here. Homemade tortilla chips with easy salsa AND guacamole! (Bonus points if you make the tortillas too!) And the best part is, the whole lot can all be thrown together in about 15 minutes. Unexpected company, hungry kids after school, work lunch snacks for one day the week, all sorted.
The chips are salty, crispy and strong enough to hold copious amounts of the salsa & guacamole that you need to have with them. Seriously, look at the colours! And all from our winter garden. Yep I’m bragging about it!
I made the chips with both bought tortillas and homemade. The bought ones were great – I made them first and couldn’t get enough of them. I used taco sized tortillas and they were perfect. But then I made them with homemade tortillas. I have a homemade tortilla recipe on my blog from the very start of my homemade challenge but I cheated on myself (hehe) and used Mel’s (from Mel’s Kitchen Cafe) recipe for tortillas to try something different. It was out of this world – I think my recipe will be getting updated!
So if you have an extra 40 minutes please, please, please make the tortillas. Just try it once. They. Were. EPIC!!!! I made a huge batch of chips that I thought would last me all week at work and they’re almost all gone.
To make the chips it is a simple matter of cutting the tortillas into triangles, laying them out on a baking tray spraying them with cooking oil on both sides and sprinkling salt on them before putting them under the grill, taking them out once to flip them over. It’s important to make sure that the chips are in a single layer on the tray and to keep a close eye on them while under the grill as they can go from perfectly crisp to overdone very quickly. It’s also worth noting that the bought tortillas were ready a LOT faster than the homemade ones. The bought ones took 5 minutes total, whereas the homemade took about 8 minutes.
Once the chips are made all that’s left to do is throw together the dips then inhale enjoy! They’re the perfect party snack!
Homemade Tortilla Chips + Easy Salsa & Guacamole
Ingredients
Tortilla Chips
8 tortillas (or as many as you want to make)
Cooking spray (I used canola oil)
Salt
Salsa
1 cup chopped tomatoes (I used a mixture of red, yellow & green tomatoes – I like my salsa colourful!)
1/2 cup chopped peppers (any colour)
Juice from 1 lime
Fresh coriander (optional)
Salt & pepper to taste
Guacamole
1 avocado, mashed
1/2 cup chopped tomatoes
1/4 cup chopped peppers (any colour)
1 TBSP lemon juice
Fresh coriander (optional)
Salt & pepper to taste
Method
For the tortilla chips
Pre-heat the grill to 200 degrees celcius. Cut the tortillas into triangles and lay out on a baking tray making sure they are in a single layer. If there are too many chips to fit on the tray, do a second batch rather than overlapping them.
Spray with cooking oil and sprinkle with salt. Flip the tortillas over and spray and salt the other side.
Put under the grill for 5 minutes (3 minutes for store-bought tortillas) then take out, flip the chips over and put back under the grill for a further 3 minutes (2 minutes for store-bought tortillas) keeping a close eye on them so that they don’t crisp up too much.
Remove from oven and allow to cool on the tray.
For the salsa & guacamole
Add all ingredients to a small bowl and mix to combine, seasoning to taste.
Serve chips on a platter with the salsa & guacamole.
Store chips in an airtight container or snaplock bag for up to a week. Cover and store dips in the fridge for 2-3 days.
I have everything but the avocados for this, I must stop at the shops. Maybe if I make this for hubby he might wash my car! #FFF
Haha it’s definitely worth a try! 😀
What a great idea of an afternoon snack, we often make tortillas and this would be a great way to get a second use out of them.
Thanks Lizzie! They’re a great way to use up tortillas that may not be soft enough to wrap with anymore too 🙂