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Salsa 4 Ways - Mexican 3 Dips & Tortilla Chips
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Salsa 4 Ways - Mexican 3 Dips & Tortilla Chips
Rated 3.5 stars by 2 users
Category
Author:
KetoFitness Club
Servings
6
Prep Time
15 minutes
Cook Time
30 minutes
This recipe was created as part of my Michele's Keto Kitchen, Season 3, 1 Dish - 4 ways.
Just click on the recipes below, if you'd like to give them a go
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Chicken & Parmesan
Salmon & Salsa on a Bed of Green Vegetables
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For the whole recipe:
1771 Calories / 37.6g Carbs / 50.8g Protein / 150.3g Fat
Per portion (6 portions)
295 Calories / 6.3g Carbs / 8.5g Protein / 25g Fat
Ingredients
Salsa
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1 batch Salsa
Sour Cream
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120g Sour Cream
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5g or approx 2 - 3 tsp Chives, chopped finely
Guacamole
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3 - 4 Small avocados (Once skinned & stoned weight this is approx 250g)
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40g Red peppers, chopped very finely
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10ml Freshly squeezed lime juice
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1/4 tsp Kashmiri Chilli
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10g Red onion, chopped finely
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1/2 tsp Salt
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1/4 tsp Pepper, preferably freshly ground
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1/2 tsp Garlic powder
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Optional extra, which I love 1 tbsp Coriander, finely chopped
Tortilla Chips
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90g Lupin flour
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1/2 tsp Baking Powder
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1/4 - 1/2 tsp Salt
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1/4 - 1/2 tsp Freshly ground pepper
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1/2 tsp Garlic Powder
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60g Olive oil
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60g Warm water
Directions
Salsa
Follow the link for the Salsa recipe
Tortilla Chips
Preheat the oven to 190°C or Ninja Grill or Foodi to 180°C.
Add all dry ingredients to a bowl & mix.
Add oil & warm water & mix well
I used a tortilla press for this bit, which I highly recommend.
If not, roll into 4 equal balls and roll out between 2 pieces of greeseproof paper, until it's about 1 - 2mm thick.
Score into triangular shapes (as if you're cutting a pizza)
Cook on the greeseproof paper for about 12 - 15 minutes. Cooked until a little brown at the edges, but that's it!
Guacamole
Mash up all the avocado flesh in a bowl
Add all the other ingredients and mix well.
Sour Cream & Chives (the easy bit :-) )
Add all ingredients to bowl and mix :-)
