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Homemade Tortilla Chips and Dips with Tomato Salsa, Zesty Soured Cream and Guac | Perfect for sharing

These Homemade Tortilla Chips and Dips are a great snack for watching the FIFA Women's World Cup with friends and family. Enjoy creamy guacamole, fresh tomato salsa and zingy soured cream - perfectly paired with the crunchy tortillas.

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Veggie sides-bites
Prep: 20 mins
Cook: 15 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 6 plain taco tortillas
  • 125 gr baby plum tomatoes
  • 1 bunch coriander
  • 12 gr red wine vinegar
  • 1 spring onion
  • 1 lime
  • 150 gr soured cream
  • 2 avocados
  • 1 tbsp olive oil for the salsa
  • 6 plain taco tortillas
  • 125 gr baby plum tomatoes
  • 1 bunch coriander
  • 12 gr red wine vinegar
  • 1 spring onion
  • 1 lime
  • 150 gr soured cream
  • 2 avocados
  • 1 tbsp olive oil for the salsa
  • 6 plain taco tortillas
  • 125 gr baby plum tomatoes
  • 1 bunch coriander
  • 12 gr red wine vinegar
  • 1 spring onion
  • 1 lime
  • 150 gr soured cream
  • 2 avocados
  • 1 tbsp olive oil for the salsa

Instructions

  1. a) Preheat your oven to 220°C/200°C fan/gas mark 7.
    b) Cut each tortilla into 8 triangles (use scissors if easier).
    c) Place the tortilla triangles on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. TIP: Use two baking trays if necessary.
    d) Once the oven is hot, bake on the top shelf until lightly golden brown and crisp, 5-7 mins, then set aside. TIP: Keep an eye on them to make sure they colour evenly.
  2. a) While the tortilla chips bake, quarter the baby plum tomatoes. Roughly chop the coriander (stalks and all). Add both to a small bowl.
    b) Stir in the olive oil for the salsa (see pantry for amount), red wine vinegar and a pinch of sugar (if you have any). Season with salt and pepper, mix together, then set aside your salsa.
    c) Trim and thinly slice the spring onion. Zest the lime into a small bowl, then halve the lime.
    d) Mix half the soured cream into the bowl of lime zest. Season to taste, mix again, then set aside your zesty soured cream.
  3. a) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into another bowl and mash with the back of a fork.
    b) Add the spring onion, a squeeze of lime juice and the remaining soured cream. Season to taste with salt and pepper, then mix well - this is your guacamole!
    c) Pop the tortilla chips onto a sharing dish. Serve the tomato salsa, guacamole and zesty soured cream in bowls alongside for dipping.
    Enjoy!