Tortilla Chips with Dips

Crispy deep-fried flour tortilla triangles served with a smooth bean dip and a spicy tomato dip topped with yoghurt.

Snack Vegetarian Quick Mexican-Style Dip

Estimated Nutrition

	Per Serving	Total
Calories	491.2 kcals	982.4 kcals
Carbohydrates	37.1 grams	74.2 grams
Fat	36.3 grams	72.5 grams
Protein	7.4 grams	14.8 grams

Cook Time

5 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

30
ml

Tomato Sauce

ketchup or similar sauce

Dairy

60
ml

Greek-Style Yoghurt

GrainsCereals

2
piece

Flour Tortilla

cut into triangles

LegumesPulses

55
g

Mixed Beans

from tin

NutsSeeds

2
cloves

Garlic

peeled and roughly chopped

1
g

Salt

for seasoning

1
g

Black Pepper

freshly ground

1
pinch

Chilli Powder

1
handful

Coriander

chopped

OilsFats

500
ml

Vegetable Oil

for deep-frying

45
ml

Olive Oil

3-4 tbsp

Vegetables

100
g

Tomatoes

chopped from tin

Steps

Heat a pan filled one third with vegetable oil until a crumb sizzles.
Fry tortilla triangles for 30 to 60 seconds until golden then drain on kitchen paper.
Blend beans, garlic, and olive oil in a food processor until smooth and transfer to a dish.
Blend tinned tomatoes, tomato sauce, and chilli powder until smooth and transfer to a dish.
Serve chips with dips, topped with yoghurt and fresh coriander.