I’ve managed to survive my first week back at work after the Christmas holidays… Despite the fact it was only a short week I’m feeling rather lazy and so dinner tonight is more of a snack than a meal but nevertheless very tasty. Guacamole is one of my favourite dips as it’s easy to make and universally popular.
Rather than buying store bought corn chips or crackers I have made some spicy tortilla chips. These are simple to make and mean you can control the amount of seasoning which I like as I find some corn chips too salty. You can also switch up the spices according to your mood or simply serve plain.
Why not give this recipe a try and let me know how you get on? Or if you don’t feel like guacamole try making the tortilla chips and dipping them in my carrot and chilli hummus?
Spicy tortilla chips.
- 8-10 gluten free corn tortillas
- olive oil spray
- 1 tsp ground chilli
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sea salt
- Preheat oven to 200°C.
- Mix together the ground chilli, cumin, coriander and salt in a small bowl.
- Cut each tortilla into 6 triangles/wedges.
- Line a biscuit tray with baking paper and place the wedges down in a single layer.
- Spray the wedges with the olive oil and sprinkle with a little of the spice mixture.
- Bake in the oven for approximately 8-10 minutes or until golden and crispy.
- Allow to cool slightly and serve with the guacamole.
- 2 ripe avocados
- 2 cloves garlic
- 1-2 limes
- 1 large tomato
- small bunch of fresh coriander
- dash of Tabasco (optional)
- Halve the avocados, remove the stones and use a spoon to scoop the flesh into a bowl.
- Peel the garlic cloves, chop finely and add to the bowl. Mash the avocados and garlic with a fork until they reach your desired consistency.
- Remove the seeds from tomato and dice. Add to the bowl along with the juice of a lime.
- Roughly chop the coriander and add along with a pinch of salt.
- Stir until combined and add more salt/lime if necessary.
- Drizzle with a little Tabasco sauce and refrigerate until ready to eat.