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Tortilla chips with dips

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
by Paul Rankin

From Ready Steady Cook

Method


  1. Heat a pan one third filled with vegetable oil for deep-frying, until a crumb will sizzle gently in it. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)

  2. Deep-fry the tortilla triangles for 30 seconds to one minute, or until golden, and then carefully remove and drain on kitchen paper.

  3. For the bean dip, blend the beans, garlic, olive oil and seasoning in a food processor until smooth. Transfer to a dish.

  4. For the tomato dip, blend the tinned tomato, tomato sauce and chilli powder in a food processor until smooth. Transfer to a dish.

  5. Serve the tortilla chips alongside the dips and serve each with the yoghurt sprinkled with fresh coriander.

Ingredients

For the tortilla chips

  • vegetable oil, for deep-frying
  • 2 flour tortillas, cut into triangles

For the bean dip

  • 55g/2oz mixed beans from tin
  • 2 garlic cloves, peeled and roughly chopped
  • 3-4 tbsp olive oil
  • salt and freshly ground black pepper

For the tomato dip

  • ¼ tin tomatoes, chopped
  • 2 tbsp tomato sauce
  • pinch chilli powder

To serve

  • Greek-style yoghurt
  • Handful fresh coriander, chopped

Shopping List

Tortilla chips with dips

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Other

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