Homemade Guacamole, Salsa and Tortilla Chips


Chips and dips are a standard snack to accompany the game, they’re easy to share, utterly moreish and pretty much everyone can enjoy them as the dips are vegetarian as well as gluten, lactose and wheat free.

The recipes are incredibly straight forward and take very little time to put together, everything can also be made ahead of the big game and be stored in the fridge. Perfect for when you want to spend time with friends instead of the kitchen. They also share a few ingredients so it will keep your basket healthy.

There are three individual recipes here, one for guacamole, one for salsa and one for home made tortilla chips.



First thing first, let’s make the homemade tortilla chips. They look impressive and people are bound to be impressed with your efforts but the secret is that they are easy peasy. They can also be tailored to your taste too, add a dash of paprika for a spicy kick or a dusting of parmesan for a cheesy crunch.

Preparation time: under 15 mins


8 Tortilla Wraps (opt for gluten free if needed)

Olive Oil

Sea Salt

Additional Spices (if you want an extra kick)


1. Preheat the oven to 180 degrees and prepare a baking tray with a thin layer of olive oil

2. Grab a tortilla wrap and use a pastry brush to coat one side with olive oil

3. Use a sharp knife to cut the wrap into small triangles around 2 inches in length (or any shape your prefer, but triangles work best for dips)

4. Place the triangles on the baking tray and sprinkle with salt as well as any other flavours you’d like to add

5. Bake for around 5 minutes or until golden

6. Repeat until you have as many tortilla chips as you need, then serve with the dips



Add some kick to your dips with this chilli salsa, perfect for enjoying with chips or can be used on a pizza base if you fancy something a bit different. This salsa is really fresh, low fat and a crowd pleaser. It is best served immediately but will keep in the fridge for around two days.

Preparation time: under 15 mins


Tomatoes, either one large beef tomato or 4 salad tomatoes

Juice of one lime

Half a red onion

Two mild red chilli

A handful of coriander

Salt to taste


1. Chop up the tomato, onion and chilli into small pieces, place in a bowl

2. Squeeze in the lime juice and finely chop the coriander before adding to the bowl of salsa

3. Add salt to taste and it’s ready to serve, it’s as easy as that



This guacamole has become my favourite snack since testing out this recipe, it’s amazing how much better fresh guacamole tastes than the standard supermarket dip. It’s incredibly easy to make so there’s no excuse not to try it! It’s also great for whipping up to go with burritos, enchiladas or wraps.

Preparation time: under 15 mins


Half a beef tomato (or one large tomato)

3 Ripe Avocados (you can buy ripe ones from most supermarkets so there’s no need to wait

Juice of one lime

Half a red onion

Handful of coriander (chopped)

One chilli, red or green


1. Chop the tomato finely and leave in a bowl to one side

2. De-stone the avocados and spoon out the flesh into the bowl with the tomato, make sure to save an avocado stone, it will come in useful later.

3. Add the avocado to the tomato and mix together thoroughly, I find that using your hands works well for this as you can make sure everything is combined perfectly.

4. Chop the onion and chilli finely and add to the mixture.

5. Add salt, lime juice and coriander to the mixture and mix until combined.

6. Serve straight away with tortilla chips. If you’re not serving straight away, add the avocado stone to the bowl (this will stop it going brown), cover with cling film and store in the fridge for up to a day.

Words and images by Clare Potts

Clare Potts

Clare Potts


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