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Homemade Tortilla Chips with Crushed Avocado and Tomato Salsa RECIPE

Transform leftover wraps into a tasty snack or main. This is also a great way to use up super-ripe, squishy tomatoes and avocados.

Serves 2-4 Total Time 20 mins


For the tomato salsa

  • 2 ripe tomatoes, deseeded and chopped 
  • ½ tsp sea salt 
  • 1 tsp olive oil 
  • ½ tsp red wine vinegar

For the tortilla chips

  • 3 tortilla wraps 
  • 1 tbsp olive oil

For the crushed avocado

  • 2 ripe avocados 
  • juice of 1 lime (or use lemon) 
  • 1 tsp olive oil 
  • small handful of coriander, roughly chopped (or another soft herb)

To serve (optional)

  • small handful of dill sprigs 
  • 4 radishes, thinly sliced 
  • 1 red chilli, finely chopped
  • lime wedges


  1. Preheat the oven to 200°C/180°C fan/gas mark 6 and line a roasting tin with baking paper. To make the salsa, place the tomatoes into a bowl and sprinkle with the salt. Add the olive oil and vinegar, mix well and set aside. 
  2. Slice the tortilla wraps in half, then into strips or triangles. Toss in the oil, place into the roasting tin and bake in the oven for 10 minutes, turning halfway through. Remove from the oven and allow to cool in the tin – they’ll crisp up as they cool. 
  3. Roughly chop the avocado flesh and place in a bowl. Add the lime juice, oil and coriander and season to taste. Stir and mix with a fork, gently crushing the avocado. Some texture is lovely, so don’t worry about trying to make it smooth. 
  4. Put the tortilla chips in a bowl and pile on the avocado and salsa, then top with the dill, radishes and chilli, if using. Serve with lime wedges and a twist of black pepper, if you like.
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