Spiced Tortilla Chips and Guacamole
Crisp air-fried corn tortilla chips seasoned with cumin and smoked paprika, served with chunky homemade guacamole, fresh chilli and lime.
Equipment
- Air fryer, 5- or 6-quart
- Fork or potato masher
- Large Serving Platter
- Sharp knife
- Small mixing bowl
- spoon
Ingredients
For the Tortilla Chips
- 10 white corn tortillas approximately 285 g
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt flakes
- Extra-virgin olive oil cooking spray
For the Guacamole
- 2 medium avocados
- 1 small red chilli finely chopped
- 15 g fresh coriander finely chopped
- 2 tablespoons freshly squeezed lime juice
- 1 small garlic clove crushed
- ¼ teaspoon ground cumin
- 1 teaspoon chipotle hot sauce
- 4 lime wedges
Instructions
For the Tortilla Chips
- Preheat the air fryer to 200°C for 3 minutes.
- Stack 3 corn tortillas on a cutting board.
- Cut the stack into 6 equal wedges.
- Repeat with the remaining tortillas.
- Combine the cumin, smoked paprika and sea salt flakes in a small bowl.
- Arrange one-third of the tortilla wedges in the air-fryer basket.
- Keep the wedges in a single layer as much as possible.
- Air-fry for 7 minutes.
- Turn the tortilla wedges halfway through the cooking time.
- Remove the chips when they are crisp and lightly golden.
- Lightly spray the hot chips with olive oil.
- Sprinkle them immediately with one-third of the seasoning mixture.
- Transfer the seasoned chips to a serving platter.
- Repeat the cooking process with the remaining tortilla wedges and seasoning.
For the Guacamole
- Cut the avocados in half.
- Remove the stones carefully.
- Scoop the avocado flesh into a small mixing bowl.
- Reserve half of the chopped chilli for garnish.
- Add the remaining chilli, coriander, lime juice, garlic and cumin.
- Mash the ingredients together until chunky.
- Taste the guacamole and adjust the lime juice when necessary.
- Transfer the guacamole to a serving bowl.
- Top it with the reserved chilli.
- Drizzle the chipotle hot sauce over the guacamole.
- Serve immediately with the tortilla chips and lime wedges.
Notes & Wine Advice
Serving Suggestions
Serve the chips and guacamole with tomato salsa, black bean dip or grilled sweetcorn. Add extra lime wedges, fresh coriander and chipotle sauce to the platter so everyone can adjust the flavours.Recipe Notes
The original total time of 30 minutes is slightly too short because the tortilla chips require three separate batches of seven minutes. The corrected preparation time is 15 minutes and the cooking time is 21 minutes. Preheating takes another 3 minutes, but you can prepare the guacamole while the chips cook.Dietary Information
The dietary classifications apply when the corn tortillas, cooking spray and chipotle sauce have suitable allergen and certification information. Check labels carefully for gluten, wheat, egg, milk, nuts and soya. Halal and kosher preparation also requires appropriately certified packaged products and suitable kitchen handling.Nutrition Information
The nutritional values have been recalculated using approximately 285 g corn tortillas, two medium avocados and an estimated light coating of olive oil spray. The original recipe supplied no nutrition values. The sodium content depends heavily on the tortillas, added salt and chipotle sauce. Reducing the salt by half lowers the sodium considerably.Variations
Add finely diced tomato or red onion to the guacamole. Replace the red chilli with jalapeño or omit it for a mild version. Lime zest can strengthen the citrus flavour. For less sodium, use unsalted corn tortillas and reduce the sea salt flakes.Storage
Allow the tortilla chips to cool completely before storing them in an airtight container for up to one week. Press reusable food wrap directly onto the surface of the guacamole and refrigerate it for no longer than one day. Some browning may still occur, but this does not necessarily mean the guacamole has spoiled.Wine Advice
A crisp Sauvignon Blanc complements the lime, coriander and chilli while balancing the richness of the avocado. An off-dry Riesling is a suitable alternative when the guacamole contains extra chilli.Nutrition values
Serving: 15 tortilla chips with guacamole | Calories: 300 kcal | Carbohydrates: 38 g | Protein: 6 g | Fat: 15 g | Saturated Fat: 3 g | Sodium: 680 mg | Sugar: 2 g