Tasty Tortilla Chips and Dip

Here’s my go-to recipe for homemade tortilla chips and dip, with crispy baked corn tortillas and a simple mix of fresh ingredients that come together to make the perfect snack.

These tortilla chips and dip are what my kids ask for every movie night and game day. I usually make a double batch because they disappear so quickly. Nothing beats fresh chips right out of the oven, don’t you think?

What Kind of Corn Tortillas Should I Use?

When it comes to making homemade tortilla chips, traditional white or yellow corn tortillas both work great, though yellow corn tortillas tend to give you that classic restaurant-style look and slightly sweeter flavor. Fresh tortillas from the refrigerated section will work, but slightly dried-out tortillas actually make better chips since they contain less moisture. If your tortillas are super fresh, you can leave them out for an hour or two before frying to help them dry out a bit. For the best results, look for tortillas made with just corn, lime, and water – these simple ingredients create chips with the most authentic taste and texture.

Options for Substitutions

This recipe for chips and dips can be adjusted based on what you have in your kitchen:

• Corn tortillas: While corn tortillas make the most authentic chips, flour tortillas can work too. Just know they’ll give you a different texture and may need less cooking time to avoid burning.
• Vegetable oil: Any neutral oil works here – canola, sunflower, or even light olive oil are good options for frying the chips.
• Avocados: For the guacamole, ripe avocados are a must – there’s really no good substitute here! Just make sure they’re ripe but not overripe.
• Chipotle paste: If you can’t find chipotle paste, use regular hot sauce plus ¼ teaspoon smoked paprika, or just Tabasco sauce. The flavor will be different but still tasty.
• Plum tomatoes: Any fresh, firm tomatoes will work – Roma, regular vine tomatoes, or even cherry tomatoes (just use more of them).
• Green/jalapeño chilies: Adjust the heat to your liking – use serrano peppers for more heat, or bell peppers for a milder version. You can also use pickled jalapeños in a pinch.
• Coriander: If you’re not a fan of coriander or can’t find it, flat-leaf parsley makes a decent substitute, though the flavor will be different.

Watch Out for These Mistakes While Cooking

The biggest challenge when making homemade tortilla chips is achieving the perfect crispiness – cutting corners by using too much oil or cranking up the heat too high will leave you with either greasy or burnt chips. For consistently crispy results, brush each tortilla lightly with oil and bake them in a single layer at 350°F, keeping a close eye on them after the 10-minute mark. When making the guacamole, timing is crucial – preparing it too far in advance can lead to browning, so add the lime juice immediately after mashing the avocados and press plastic wrap directly onto the surface if not serving right away. For the salsa, a common mistake is not charring the vegetables enough – don’t be afraid to let the tomatoes, chilies, and garlic develop dark spots under the broiler, as this adds depth to the final flavor and creates that authentic Mexican taste.

What to Serve With Tortilla Chips and Dip?

While tortilla chips and dip are perfect on their own as a snack or appetizer, you can turn them into a complete meal with a few tasty additions. Try serving them alongside some grilled chicken fajitas or seasoned ground beef tacos for a full Mexican-inspired spread. A simple bowl of Mexican street corn (elote) or a fresh cabbage slaw with lime dressing adds nice contrast to the rich, creamy dips. For a casual party setup, I like to include other finger foods like quesadillas cut into wedges, mini taquitos, or even a warm queso dip to give guests different options for dipping and snacking.

Storage Instructions

Keep Fresh: The homemade tortilla chips stay crunchy for up to 3 days when kept in an airtight container at room temperature. For the best results, let them cool completely before storing – this prevents any moisture from making them lose their crunch.

Preserve: For the dips, press plastic wrap directly onto the surface of the guacamole (this prevents browning) and keep it in an airtight container in the fridge for up to 2 days. The salsa will stay fresh in a sealed container in the fridge for up to 5 days – it actually gets better as the flavors meld together!

Make Ahead: You can prep the tortilla chips a few days in advance, and the salsa can be made the day before. I’d recommend making the guacamole just before serving for the freshest taste and best color, but if you need to make it ahead, don’t forget that plastic wrap trick to keep it green!

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2300
• Protein: 30-40 g
• Fat: 140-160 g
• Carbohydrates: 200-220 g

Ingredients

For the tortilla chips:

• 12 corn tortillas (for a nice crunch I like Guerrero brand)
• 3 tbsp vegetable oil (or corn oil for an authentic flavor)

For the guacamole:

• 2 green chilies (like serrano or jalapeño)
• 3 large ripe avocados (Hass avocados work best)
• a small bunch of chopped cilantro (freshly chopped for best flavor)
• juice from 2 limes
• 2 tsp chipotle paste
• 1/2 small red onion (finely diced)

For the salsa:

• 1/2 red onion (roughly chopped)
• juice from 1 lime
• 2 tbsp chopped cilantro (Mexican cilantro if possible)
• 6 plum tomatoes (Roma tomatoes give good texture)
• 8 unpeeled garlic cloves
• 2 green chilies
• 1 tbsp chipotle paste

Step 1: Prepare and Bake the Tortilla Chips

Preheat your oven to 200°C/180°C fan/gas mark 6.

Take your tortillas and brush both sides with oil.

Cut the tortillas into triangles using scissors.

Arrange them in a single layer on one or two baking sheets.

Bake in the oven for 7-8 minutes until they are crisp and golden.

Remove from the oven, sprinkle them with salt, and set aside to cool.

Step 2: Make the Guacamole

Halve and remove the stone from the avocados.

Scoop the flesh into a bowl.

Pour lime juice over the avocado and add a sprinkle of salt.

Using a potato masher, crush the avocados until they are puréed but still chunky.

Stir in diced onion, chopped coriander, chopped chillies, and chipotle paste.

Mix well and set aside until needed.

Step 3: Grill the Tomatoes for the Salsa

Place tomatoes, cut-side up, on a shallow baking tray.

Season the tomatoes and place them under the grill.

Grill until the tops are blackened, about 15 minutes.

Step 4: Blacken the Chilies and Garlic

In a dry, non-stick frying pan, blacken the chillies and garlic.

Keep turning them to ensure all sides are darkened, which should take about 10 minutes.

Once done, peel the garlic cloves.

Step 5: Process the Ingredients for the Salsa

Place the blackened garlic into a food processor.

Add the chillies to a plastic bag to steam for a few minutes, then peel, deseed, and remove the stems.

Add the prepared chillies to the food processor along with the grilled tomatoes, chopped onion, chopped coriander, lime juice, and chipotle paste.

Season with salt to taste.

Pulse the mixture in the food processor until it becomes chunky.

Step 6: Serve and Enjoy

Arrange the freshly baked tortilla chips on a serving platter with bowls of guacamole and salsa on the side.

Enjoy this homemade snack as a delicious appetizer or party treat!