For the tortillas
- 375g plain flour, plus extra for rolling
- 1 tsp salt
- 1 tsp baking powder
- 70ml vegetable oil
- 250ml warm water
For the guacamole
- 2 medium ripe avocados, halved and pitted
- 2 spring onions, finely sliced
- 1 tbsp fresh coriander, chopped
- ½ small red chilli, deseeded and finely diced
- Juice of 2 limes
- ½ tsp salt
To bake the tortilla chips
- 4 tbsp olive oil
- ½ tsp paprika
- Salt and freshly ground black pepper
- To make the tortillas, mix the flour, salt and baking powder in a bowl. Add the oil and water and knead until the dough starts to come together (1-2 minutes in a mixer or 3-4 minutes by hand).
- On a floured surface, divide the dough into 16 equal balls. Space them out on a tray, cover with cling film or a damp cloth, and rest for 1 hour.
- Cut down either side of a plastic sandwich bag, so it’s approximately 30 x 15cm when opened up (or cut a piece of Magic Non-Stick Liner to the same size and fold in half so you can re-use it next time you make tortillas). Lay one half of the sandwich bag on the tortilla press and place a ball of dough in the middle. Cover with the other half of the plastic bag and close the press to flatten. Remove from the press, peel away the top layer of plastic bag, flip the tortilla over onto your palm, and peel off the other side of the bag.
- Heat your frying pan on a medium to high heat. Place the tortilla in the dry pan for 2 minutes. Flip over and cook for another 1-2 minutes. Both sides should be dry to the touch and beginning to show some toasted spots. Repeat the pressing and cooking for all of the dough balls. Set the cooked tortillas aside and leave to cool.
- To make the guacamole, chop the avocados into cubes, place in a sieve and rinse with cold water – this stops the avocado from discolouring. Roughly mash then mix in the spring onions, coriander, chilli, lime juice and salt.
- To make the tortilla chips, heat the oven to 190°C/Gas 5. Cut the tortillas into small triangular wedges, toss with the oil and paprika and season with salt and pepper. Arrange on parchment-lined trays in a single layer. Bake for 10 minutes, or until the chips are golden.
- Serve warm or cold with the guacamole.
Tip: You can prep the tortillas in advance, saving you time if you’re entertaining. The fresh tortillas will keep for 2-3 days in an airtight container and the baked tortilla chips will keep for 1 week in an airtight container.
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