Totopos (tortilla chips) with Guacamole
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 soft corn tortillas
  • Sunflower oil
  • sea salt
  • 2 avocados (halved, stone removed, flesh removed from the skin and skin discarded)
  • Juice of 1 lime
  • Olive oil
  • 1 tomato (diced)
  • Half a red onion (peeled and finely diced)
  • 2 red chillies (finely sliced)
  • 2 cloves garlic (peeled and crushed)
  • Small bunch fresh coriander (finely chopped)
  • Black pepper
  1. Heat the oven to 200C/180C fan/gas 6. Brush both sides of each tortilla with sunflower oil and then cut into triangles. Arrange on a baking sheet and tray so that they are all spread out and bake in the oven for around 8 mins (turning them over halfway through). You will need to do these in two batches. Take out of the oven and place on some kitchen paper (although there shouldn't be much oil from baking), sprinkle with sea salt and set aside for at least 5 mins to cool down. Then plate up.
  2. In a morta and pestle or mixing bowl add the avocado, tomatoes, onions, garlic, chillies, pinch of salt and pepper, lime juice and 1 tbpsn of olive oil. Bash and mix the ingredients until puréed but still chunky. You can also just use a potato masher with a mixing bowl.
  3. Stir through the coriander and plate up in a serving bowl!
Recipe by A Modern Rose at