Enjoy this wholesome and flavourful recipe celebrating the natural goodness of Eureka Mills stoneground flours. Known for their unbleached, preservative-free milling process, Eureka Mills flours bring a rustic integrity and rich depth of flavour to both savoury and sweet creations.
Crispy Airfryer Tortilla Chips with Guacamole
Ingredients
- 4 Eureka Mills Wraps
- Oil spray (Spray & Cook – olive oil or regular)
- Fine salt
Guacamole:
- 2 ripe avocados
- ¼ red onion, finely chopped
- 1 medium roma tomato, finely chopped
- ¼ tsp chilli flakes
- Zest and juice of 1 lime
- Fine salt
Method
- Slice the wraps into 8 even triangles.
- Preheat your airfryer to 175C if it requires preheating.
- Lay the triangle pieces on a board and spray them with cooking oil, then lightly sprinkle with salt. Turn them all over and repeat on the other side.
- Place a single layer of wrap pieces in your airfryer basket, ensuring they do not overlap (you will need to cook these in batches). Cook in the airfryer at 175C for 5-6 minutes, turning half way. Check them often while cooking, as times may vary.
- Once golden and crisp, remove from the airfryer and allow to cool. Repeat with another batch, until all chips have been cooked.
- While the chips are cooking, make the guacamole.
- Slice the avocados in half and discard the pip and skin. Place the avocados in a bowl and mash with a fork, it is up to you how chunky or smooth you would like it.
- Add the red onion, tomato, chilli flakes and lime zest and juice. Stir well and season to taste with salt.
- Serve the tortilla chips on a platter with the guacamole and any other dips you’d like!
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