28 Aug 2014

Spicy Guacamole And Homemade Tortilla Chips

Last night I made tortilla chips for the first time and teamed them with a Mexican inspired bowl of spicy guacamole. Holy Mole - it was pretty delicious! The fresh, punchy flavours in the guacamole and crunch of the tortillas were so much better than the pre-made, fat-filled nachos and dips at the supermarket. I feel pretty confident  as I write this that once you try this recipe, you’ll never go back to the likes of Doritos for your nachos fix again. They're so easy to make, as in less than 15 minutes, and great as a starter or snacking in front of the TV!

The Ingredients

2 plain tortilla wraps
50g cheddar cheese grated (optional)
1/2 white onion 
2 tomatoes from the vine
1-2 red birdseye chillies
2 handfuls of coriander
Juice of 1 lime
1 teaspoon of ground cumin
3 small ripe avocados
1 tub of half-fat crème fraîche

This recipe will make eight large tortilla chips each for two people  and plenty of guacamole. It's easily scalable too for more people or big appetites! Follow these six easy steps to your own healthier Mexican nacho feast:

1. Pre-Heat your oven to 200ºC/gas mark 7. Stack your tortilla wraps  and slice into eight equal sections. Separate the tortilla chips and layer, without overlapping them, on baking trays.

2. Roughly chop the onion, tomatoes, chillies, coriander and put them all in a food processor. Add the lime juice and cumin, then blitz everything until you get a dark green paste.

(If you don't have a food processor you can pound all the ingredients together in a large mortar and pestle.) 

3. Meanwhile, pop your tortilla chips in the oven for approximately eight minutes until they are golden and crispy. If you want cheesy tortillas take a few pieces out halfway through cooking and add a small pile of grated cheddar to each before returning them to the oven.

4. Return to your paste and taste it. Don't be alarmed by the heat of the chillies, its intense especially if you've used two! Add a little cold water to loosen the paste and season with salt. Blitz again for thirty seconds.

5. Cut your avocados in half, remove the stone and scoop out the soft, green flesh into a large bowl. Mash them together with a spoon or fork until almost smooth. 

6. Add about two thirds of your green paste to your avocados and mix gently. Taste, and add a little more or the rest of the paste to suit your tastebuds. 

Serve your spicy guacamole and tortilla chips in separate bowls with some cooling creme fraîche to counteract that kick from the chillies.

As you can see there is no fat added to this recipe - well, except the cheese and creme! I'm sure you will taste the difference in eating fresh and not miss having cheesy Dorito fingers. 


Did you know know that avocados are one of nature's healthiest foods? They help you maintain a healthier heart through 'healthy fats' and the vitamins inside keep your skin glowing. Not bad for a fruit that tastes so amazing too!