Tortilla chips with avocado and garlic dip

Tortilla chips with avocado and garlic dip

Total: 30 Min. | Active: 20 Min.
vegetarian, lactose-free
Nutritional value / person: 227 kcal
, Fat: 15 g
, Carbohydrate: 18 g
, Protein: 5 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Onions and capers

½ dl red wine vinegar
1 tbsp sugar
¼ tsp salt
1 red onion, cut into thin rings
2 tbsp olive oil
2 tbsp capers, drained


2 ripe avocados, halved, pitted
50 g Cheddar, finely grated
1 lime, rinsed with hot water, dabbed dry, grated zest and juice
1 garlic clove, squeezed
¼ tsp salt
a little pepper

Tortilla chips

2 tbsp olive oil
1 garlic clove, squeezed
220 g mini-tortillas, cut into triangles
a little sea salt
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How it's done

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Onions and capers

Mix the vinegar, sugar and salt in a pan, bring to the boil. Remove the pan from the heat, add the onion, cover and leave to infuse until ready to serve. Heat the oil in a frying pan. Fry the capers for approx. 3 mins. until crispy. Remove, drain the capers on kitchen paper.


In a bowl, roughly mash the avocado with a fork. Add half of the cheese and all the other ingredients up to and including the pepper, mix.

Tortilla chips

Combine the oil and garlic. Spread on top of the tortillas, place on a baking tray lined with baking paper. Sprinkle half with the remainder of the cheese, season with salt.

To bake

Bake for approx. 10 mins. in the upper half of an oven preheated to 180°C until crispy. Remove, serve on a platter. Garnish the dip with onions and capers, serve with the tortilla chips.

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