Chips And Dip Recipe

Prep and cut tortillas

Stack the 12 corn tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter. You should end up with about 72 chips.

Heat oil

Pour 1 cup of oil into a heavy-bottomed skillet or saucepan to a depth of about 1/3 inch (enough for shallow frying). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when added.

Fry chips

Working in batches (6–10 wedges at a time depending on pan size), fry the tortilla wedges, stirring or flipping occasionally, until golden and crisp, about 1 to 1 1/2 minutes per side. Use a slotted spoon or spider to transfer to a paper-towel-lined baking sheet.

Season chips

While still warm, sprinkle chips evenly with 1 tsp fine sea salt and 1/2 tsp ground cumin (if using). Let cool to room temperature — chips will continue crisping as they cool.

Oven-baked alternative

To bake instead: preheat oven to 375°F (190°C). Toss tortilla wedges lightly with 2–3 tbs oil, spread in a single layer on a rimmed baking sheet, and sprinkle with salt. Bake 8–12 minutes, flipping once halfway, until golden and crisp.

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Immediately add 2 tbs lime juice to prevent browning.

Mash avocados with a fork to your desired texture — smooth or slightly chunky.

Fold in 1/4 cup diced red onion, 2 tbs chopped cilantro, 1/4 cup diced tomato, 1 tsp minced jalapeño, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Taste and adjust seasoning with more lime or salt if needed.

Cover the guacamole tightly with plastic wrap, pressing the wrap directly onto the surface to minimize air exposure, and refrigerate until ready to serve (up to 2 hours).

In a small bowl, whisk together 1/2 cup sour cream and 1/4 cup Greek yogurt until smooth.

Stir in 1 tsp lime zest, 1 tbs lime juice, 1 tbs chopped chives, 1/4 tsp salt, and 1/8 tsp black pepper. Adjust lime and salt to taste.

Chill for 10–15 minutes to let flavors meld, then serve alongside chips.

Core and dice the 2 tomatoes (or drain canned tomatoes). Place in a bowl with 1/4 cup finely chopped red onion, 2 tbs chopped cilantro, 1 tsp minced jalapeño, 1 tbs lime juice, and 1/2 tsp salt.

Stir to combine, taste and adjust seasoning. Let sit 10 minutes at room temperature to allow flavors to meld, then serve.