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Homemade tortilla chips with crushed avocado and tomato salsa

Homemade tortilla chips with crushed avocado and tomato salsa

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

A great idea to use up leftover wraps, this dish also makes good use of really ripe tomatoes and avocados.
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  • 2 ripe tomatoes, deseeded and chopped
  • ½ tsp sea salt
  • 25ml olive oil
  • ½ tsp red wine vinegar
  • 3 tortilla wraps
  • 2 ripe avocados
  • 1 lime (or lemon), juiced, plus extra wedges to serve
  • 1 small handful coriander (or other soft herb), roughly chopped
  • 1 small handful dill sprigs
  • 4 radishes, thinly sliced
  • 1 red chilli, finely chopped


Step 1

Preheat oven to 200°C/180°C fan/gas 6 and line a roasting tin with baking paper.

Step 2

To make the salsa, place the tomatoes into a bowl and sprinkle with the salt. Add 1tsp olive oil and the vinegar, mix well and set aside.

Step 3

Slice the tortilla wraps in half, then into strips or triangles. Toss in 1tbsp oil, place into the roasting tin and bake in the oven for 10 mins, turning once. Remove from the oven and allow to cool in the tin – they will crisp up as they cool.

Step 4

Roughly chop the avocado flesh and place in a bowl. Add the lime juice, 1tsp oil and the coriander and season to taste. Stir and mix with a fork, gently crushing the avocado. Some texture is lovely so don’t worry about trying to make it smooth.

Step 5

To serve, put the tortilla chips in a bowl and pile on the avocado and salsa, then top with the dill, radishes and chilli, if using. Serve with lime wedges and a twist of black pepper, if you like.

Tips or serving suggestions

308cals, 18g fat (4g saturated), 6g protein, 29g carbs, 3g sugars, 5g fibre, 1.4g salt

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