Chips & Trio Dip Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Stack tortillas and cut each into 6 wedges using a sharp knife or pizza cutter.

Toss wedges with vegetable oil and kosher salt in a large bowl until evenly coated.

Arrange tortilla wedges in a single layer on one or two rimmed baking sheets without overlapping. Bake for 10–14 minutes, turning once halfway through, until golden and crisp. Watch closely near the end to prevent burning. Remove and cool on a rack; chips will crisp further as they cool.

Cut avocados in half, remove pits, and scoop flesh into a medium bowl. Mash with a fork to a chunky consistency.

Add lime juice immediately and stir to prevent browning.

Fold in finely diced red onion, chopped cilantro, minced jalapeño, kosher salt, and black pepper. Taste and adjust seasoning or lime as needed. Cover with plastic wrap pressed onto the surface if not serving immediately to minimize browning.

Combine diced tomatoes, finely diced onion, chopped cilantro, minced jalapeño, lime juice, kosher salt, and black pepper in a bowl.

Stir gently and let sit 10–15 minutes at room temperature for flavors to marry. Taste and adjust salt or lime before serving.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds; add smoked paprika and cumin and toast briefly, about 15 seconds, to bloom the spices.

Transfer toasted garlic and spices to a food processor or blender. Add drained black beans, lime juice, salt, and 1–2 tablespoons water or reserved bean liquid. Pulse until mostly smooth but still a little textured. If mixture is too thick, add additional water 1 teaspoon at a time to reach a scoopable but thick consistency.

Taste and adjust seasoning — add more salt, lime juice, or smoked paprika for heat/smoke. Stir in chopped cilantro if using.

For a warm dip: return puréed beans to the skillet and heat gently for 2–3 minutes, stirring, before transferring to serving bowl.

Arrange chips on a large platter or individual bowls of chips around three small bowls for the dips.

Spoon guacamole into one bowl, place salsa fresca in the second bowl, and transfer smoky black bean dip to the third bowl.

Sprinkle optional garnishes: crumbled cotija or feta over the guacamole or beans, extra cilantro leaves over the salsa, and serve lime wedges alongside.

Serve immediately while chips are crisp and salsa and guacamole are fresh. Leftover dips (except chips) keep refrigerated in airtight containers for up to 2–3 days.