After years of experimentation with Mexican food or, to be more exact, with Tex-Mex food, starting from chili and tortillas, passing through guacamole and arriving to my masterpiece: making not only the dip, but also the tortilla chips … I've finally come to an acceptable level of experimentation! Now I must only calculate the right amount of hot, because it seems that these tortilla chips, as The Mask would say, were spicy meatballs … at least according to my friends who tasted them!

But these are trifles … for us, real men, this isn't spicy at all! Tsk!

I took the recipe for these fantastic chips from the beautiful Italian book Regali golosi/Gourmand gifts by Sigrid Verbert (aka the Brussels sprout: I already talked about her in my Classic focaccia post): she suggests the combination of tortilla chips and guacamole as a gift, for example, for a friend who organize an homemade happy hour.

Let's start from a premise: I believe that a handmade gift, even a small one, is a thousand times more appreciated and more lovely as a gift bought last-minute and out of anxiety (and now what can I buy?!) … Sigrid's book contains  really amazing ideas on this topic, so I can't help myself: I must take it as an inspiration!

In this case, however, I did a gift to myself, and I made tortilla chips and guacamole for me (but not only … I'm not so selfish) so much to those who wear ill will to me! Of course, they have been my starter, before a tasty chili accompanied by tortillas and a nice cool beer …

Are you jealous, uh?! But here's the recipe, so you won't have anything to envy!


from the Italian book Regali golosi by Sigrid Verbert

Ingredients (about 50 tortilla chips)

* 100 g all-purpose flour

* 100 g corn flour

* 160 g boiling water (I think this amount of water is way too much, 'cause the mixture came too moist. I'd try and put less water and add some more at the end of preparation, if necessary)

* 4 tbsp vegetable oil (I used extra-virgin olive oil)

* 2 tsp salt

* 2 tsp paprika (sweet or smoked, as you prefer)

* 2 tsp chili pepper

A tip: I reported Sigrid's indications about spices, but you can reduce or adjust the doses according to your taste.


In a bowl mix flour, salt and spices. Bring to a boil water and oil and pour this mixture, still warm, on the dry ingredients; mix well and let the mixture rest for about 10 minutes. Knead briefly and, if necessary, add a little flour. Preheat oven to 390° F (200 ° C).

Sprinkle a plan with flour and roll out the dough really thin (about 2 mm), making sure to flour it well (it's quite moist, so it's very easy to break). Now obtain many triangles and place them on a nonstick baking pan (or a "normal" baking pan covered with parchment paper). Put triangles very close to each other because they don't rise at all in the oven!

Bake in preheated oven for about 10 minutes, or until golden brown and crispy (if they're still softish, put them back again in the oven). Let cool down and keep aside while preparing your dip!


(this is MY recipe, after many trials due to the tragic disappearance from Turin supermarket of the useful bags of spices for Guacamole -obviously, you can use them instead of single spices in your dip)


* 1 ripe avocado (the drama is just finding the right avocado)

* the juice of one lime (or the juice of half a lemon)

* 1 little onion, roughly chopped

* 5 cherry tomatoes (or a tomato) optional

* salt

* pepper

* coriander

* cumin

* chili pepper

* extra-virgin olive oil


Peel and pit the avocado (my goodness, this fruit is so buttery….how horrible!! Close bracket), then chop it and place in a food processor. Add the onion (previously chopped), cherry tomatoes or tomato (if you like: I always put some in, to give some color) and add salt and spices to your taste. Now add the lime/lemon juice. Run your food processor and, while it's running, gradually add the extra-virgin olive oil, so that you don't overdo (otherwise the guacamole will savor too much of oil). Process until guacamole has a creamy consistency (if you want to, you can also use the tool to homogenize).

Put guacamole in a little bowl and… let's start the wild dipping!


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