- 6 plain tortilla wraps
- sunflower oil
- 3 red chili peppers
- 3 tbsp tomato paste
- 1 garlic clove
Kitchen equipment needed
- Cutting board & chef’s knife
- An oven with baking sheet
- Baking sheet paper
- Silicone kitchen brush
Making the red chili pepper dip — 5 minutes
If you like the dip sauce to be a little less spicy, you can decide to remove the pepper seeds. We like it spicy, so we put the whole peppers in the blender. Well, of course we removed the (green) top first. PEEL the garlic clove and throw them together with the tomato paste into the blender. BLEND them and add a little bit of sunflower (or olive) oil until it forms a smooth mixture. That’s all there is for this easy delicious dip!
Making the tortilla chips — 15 minutes
SLICE plain tortillas into small triangles. PLACE them on a baking tray lined with baking paper. BRUSH them slightly with sunflower oil using a silicone kitchen brush. PLACE them in the an oven on 180 degrees Celsius or 350 degrees Fahrenheit for about 10 minutes, or until golden brown.
Immediately sprinkle them with fine salt. Serve these home-made tortilla chips with the red pepper dip, they will be all gone before you know you it! :)