These homemade tortilla chips are the perfect vessel for guacamole, if you're in the mood for dipping. We’ve put a party twist on our guacamole by adding a shot of tequila. We’ve baked our homemade tortilla chips instead of frying, which makes them a little healthier, but equally as delicious! They are so easy to make but will impress all your party guests. Homemade guacamole is far superior to anything you can buy in the shops, and there are many different takes on this classic Mexican dip. We’ve used cream cheese to make ours extra creamy and luxurious, and added chilli for a fiery kick. Perfect for birthday parties, summer drinks, or even a festive do, these homemade tortilla chips are a classic snack made special. For more dip ideas to pair with these chips, why not try our hummus, our super greens dip, or our cheese and chive dip.
Ingredients
- 12 mini tortillas or flatbreads (we used Crosta & Mollica Mini Piadas)
- 3tbsp olive oil
For the guacamole
- 4 avocados
- 4 spring onions, finely sliced
- 90g cream cheese
- 1tbsp tequila (optional)
- 1 clove garlic, crushed
- juice and zest of 1lime
- 2 red chillis, finely sliced (optional)
- coriander, optional
WEIGHT CONVERTER
Method
- Preheat the oven to 200C. Cut the flatbreads into quarters to make little wedges. Spread these chips out on a baking tray, drizzle over 3tbsp olive oil, and sprinkle with sea salt, then toss to coat evenly. Bake them for 15-18mins, until crisp and golden.
- To make the guacamole, mash together the avocados, spring onions, cream cheese, tequila (if using) and garlic with a fork until combine but with a chunky texture. Serve the cooked tortilla chips, warm or cold, with the guacamole.
Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.
-
Cheese and pickle straws
This cheese and pickle straws takes a simple party staple and ramps it up a level by adding a twist of tangy pickle to the mix.
By Octavia Lillywhite Published
-
Chicken burrito
By Jessica Ransom Published
-
Mini quiches
Learn how to make bite-sized mini quiches with this easy recipe. Our quiches come with a bacon and cheese filling but you can experiment with flavours, too.
By Nichola Palmer Last updated
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton reveals 'healthy' new snack she's 'going to try' with Prince George, Princess Charlotte and Prince Louis
It sounds delicious
By Charlie Elizabeth Culverhouse Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published
-
Who was sent home on American Idol?
Check out if your favorite star is still on the show - here's who left and which singers remain as we head to the lives...
By Selina Maycock Published