Baked Tortilla Chips with Tomato Salsa & Garlic Bean Dip are The snack you just can’t stop eating once you start. And with this recipe, there is no reason why you should stop! It has to be one of the most delicious combos ever invented if you ask me and rest assured you’re eating only good stuff. There aren’t several teaspoons of hidden sugar in the salsa and the garlic dip contains only two natural ingredients. The tortilla chips are not fried but baked and of course they are not dusted with a cocktail of e-numbers either. Munch and crunch to your hearts content.
- 3 Tortilla wraps (we used tomato wraps)
- 450g Cherry Tomato’s
- 1/2 Red Onion
- 1/2 Fresh Jalapeno Pepper (optional)
- 3 Tbs of coriander
- Juice of 1/2 lime
- 1 Tbs of chilli powder
- 1 Tin of butter beans
- 3 cloves of garlic
- Salt & Pepper
- Preheat the oven to 180C (350F).
- Stack the tortillas together and cut through them with a knife or scissors to make wedges. Scatter the wedges on a baking tray that has been pre-lined. Bake in the oven for around 10-13 minutes. Check the chips every few minutes to ensure that they are baking evenly. Remove the chips once they have become crunchy.
- For the salsa, dice the cherry tomatoes, red onions and jalapeno (if using) and combine with the remaining ingredients. Take half of the ingredients and put it in the food processor or nutri-bullet. Blitz it until smooth and then add it to unblended mixture. This half and half trick makes the perfect salsa-mostly smooth and easy to scoop onto a tortilla chip, but with enough chunks for you to be able to taste all the components. Yum
- Finally the garlic dip. Simply remove the skin from your garlic cloves and roast for 5-8 minutes. In the meantime, chuck the tin of butter beans into your food processor or nutri-bullet. Once the garlic has roasted, chuck it into the food processor or nutri-bullet and blitz until you get a smooth consistency. Add 2 or 3 tbsp of water to loosen out the dip.