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.
- 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
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.