:-)
Salsa 4 Ways - Mexican 3 Dips & Tortilla Chips
Rated 3.5 stars by 2 users
Category
Servings
6
Prep Time
15 minutes
Cook Time
30 minutes
Author:
Michele Cooper
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
1 batch Salsa
120g Sour Cream
5g or approx 2 - 3 tsp Chives, chopped finely
3 - 4 Small avocados (Once skinned & stoned weight this is approx 250g)
40g Red peppers, chopped very finely
10ml Freshly squeezed lime juice
1/4 tsp Kashmiri Chilli
10g Red onion, chopped finely
1/2 tsp Salt
1/4 tsp Pepper, preferably freshly ground
1/2 tsp Garlic powder
Optional extra, which I love 1 tbsp Coriander, finely chopped
90g Lupin flour
1/2 tsp Baking Powder
1/4 - 1/2 tsp Salt
1/4 - 1/2 tsp Freshly ground pepper
1/2 tsp Garlic Powder
60g Olive oil
60g Warm water
Salsa
Sour Cream
Guacamole
Tortilla Chips
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 :-)

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