Written for one request, published for everyone
Pan-Fried Tortilla Chips with Avocado Lime Dip
Tortilla wedges crisped in a hob pan, served with a quick mashed avocado dip.
- Total
- 14 min
- Hands on
- 12 min
- Serves
- 2
- Method
- hob
- Cuisine
- Mexican-inspired
Per serving · estimated
- Energy
- 365 kcal
- Protein
- 6 g
- Fat
- 24 g
- Carbs
- 30 g
Method
Step 1 of 8
Cut each tortilla into 8 wedges on a board.
Wheat tortillas
Step 2 of 8
Pour the oil into a frying pan over medium-high heat.
Sunflower oil
Step 3 of 8
Heat until the oil ripples but does not smoke.
- Sunflower oil
What ‘ready’ looks like Step 4 of 8
Fry the wedges in two batches, turning once, until golden and crisp.
- Wheat tortillas
Step 5 of 8
Lift onto kitchen paper and scatter with salt and smoked paprika.
- Wheat tortillas
Salt
Smoked paprika
Step 6 of 8
Scoop the avocado into a bowl and mash roughly with a fork.
Ripe avocado
Step 7 of 8
Slice the spring onion thinly into rounds.
Spring onion
Step 8 of 8
Squeeze the lime into the avocado, stir in the spring onion and salt, and serve with the warm chips.
Lime- Ripe avocado
- Spring onion
- Salt
- Wheat tortillas
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.