{"id":4327,"date":"2017-06-17T07:26:12","date_gmt":"2017-06-17T07:26:12","guid":{"rendered":"http:\/\/www.yousaytomatocooking.com\/?post_type=recipe&p=4327"},"modified":"2022-11-20T17:32:04","modified_gmt":"2022-11-20T17:32:04","slug":"homemade-tortilla-chips-guacamole","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/homemade-tortilla-chips-guacamole\/","title":{"rendered":"homemade tortilla chips with guacamole"},"content":{"rendered":"\n

Homemade tortilla chips with guacamole is a recipe I make all the time with my boys. It keeps them busy for a good half hour and the end result is a really healthy, delicious snack or becomes part of their dinner. <\/p>\n\n\n

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How to keep things fun<\/h3>\n\n\n\n

Try not to interfere beyond setting everything up, talking them through the steps and the knife bits. Don’t attempt this when you’re on the clock or you’ll end up getting stressed and they won’t get into it. I find it easier to sit them at the kitchen table and lay out all the kit and ingredients along with the recipe.<\/p>\n\n\n\n

Encourage children to taste as they go and help them learn what happens when they add seasoning – not just salt but herbs and lime. Get them to think of other things they could serve the chips and guacamole with.<\/p>\n\n\n\n

Have them copy out the recipe and start a folder with the recipes you make together.<\/p>\n\n\n\n

A healthier way to dunk<\/h3>\n\n\n\n

If you’ve only ever thought of tortilla chips as coming out of the bag, you’ll love these. They are baked so they are much lower in fat, salt, sugar and additives than the bought ones. Even if you\u2019re adding salt yourself. So they are a great way to get that chip fix more often. Perfect when you need something crunchy with a glass of wine after the children have gone to bed too!<\/p>\n\n\n\n

How to serve your homemade tortilla chips with guacamole<\/h3>\n\n\n\n

Serve the chips with guacamole, salsa or make nachos by layering them with salsa, guacamole, shredded cooked chicken, or my sweet potato and blackbean chilli<\/a>, and a little cheese and then baking them until the cheese melts. I make a big batch of the chilli every month and keep small bags of it in the freezer just for fast dinners like this. Just microwave it and serve it as nachos or with a baked potato and chopped up raw veg.<\/p>\n\n\n\n

Keeping safe when cooking with children<\/h3>\n\n\n\n

I love these round ended serrated knives when I cook with small children. Getting them used to using a knife safely is so important. Scissors are also a great way to help children chop things. You can buy the knives I recommend via my shop.<\/a><\/p>\n\n\n

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To be safe, they should hold what they\u2019re cutting with their thumb and forefinger, like a bridge, and use the knife in between (we say the knife is a train the fingers are a tunnel). And remember to only use a knife when a grown up is around, and only hold the handle and not touch the blade.<\/p>\n\n\n\n

Always supervise children around knives and the oven.<\/p>\n\n\n\n

To make homemade tortilla chips<\/h3>\n\n\n\n

I usually make chips from 2 wholemeal tortillas (wraps) at once as that is what fits on my tray, but you can make more on multiple trays. Most supermarkets will have seeded wraps in the fresh bread area. In the US you can pick them up at Trader Joe’s. I keep wraps in the freezer and just grab one out when I need one. They defrost really quickly and are also a great alternative to a pizza base if you need a pizza fix<\/a>.<\/p>\n\n\n\n

  1. Preheat the oven to 200\u00b0C (180\u00b0C fan) or 400\u00b0F (350\u00b0C convection).<\/li>
  2. Brush or use fingers to cover both sides of the tortillas with about a teaspoon of olive or rapeseed oil.\"\"<\/li>
  3. Cut the tortilla into chips with cookie cutters or scissors.\"\"<\/li>
  4. Spread the chips in a single layer on a large baking sheet and sprinkle with a little sea salt or some sweet smoked paprika. \"\"5. Bake until golden brown and crisp for 12 to 15 minutes.\"\"<\/li><\/ol>\n\n\n\n

    Uneaten chips can be left to cool and then stored in an airtight bag or box for a few days. If they lose their crunch they can be re-heated in the oven for 3-4 minutes<\/p>\n\n\n\n

    To make guacamole<\/h3>\n\n\n\n

    Note – Guacamole will go brown if it is left for long so eat it within an hour. It still tastes fine if it is a bit brown but just doesn’t look as good.<\/p>\n\n\n\n

    Ingredients<\/h3>\n\n\n\n