Curb your salt cravings with these crunchy homemade tortilla chips and creamy caramelized onion dip
It’s been a week of serendipitous incidents in my little blue kitchen. First, the dirt bomb muffin fail that turned into a cake pops success, and then the unexpected but pleasant discovery that tortilla wraps make amazing chips. Pair them with a heaped helping of caramelized onion dip, and you’ve got yourself an afternoon snack that’s perfect for sharing, but one you really won’t want to!
As I’ve said before, one of my biggest pet peeves is having to throw away food. Why waste something when you can eat it instead!? So when I found a packet of broken tortilla wraps in my freezer, I took to the Interwebs to find out how I could salvage the remains. There was only one thing for it: oven-baked homemade tortilla chips, drizzled with olive oil and sprinkled with ground salt, pepper and garlic flakes.
But what is a chip without a creamy dip to go alongside it? Boring, that’s what it is, and I don’t do boring in my kitchen. Fast forward to me slicing up some onion, letting it soften, brown and sweeten in the oven for some time, and then whipping it up together with yoghurt and cream cheese. The result was a tangy, creamy caramelized onion dip that perfectly complimented the crunchy tortilla chips.
People say that things go together like peanut butter and jam, milk and cookies, salt and pepper. But nothing needs each other more than chip and dip.
Tortilla Chips and Caramelized Onion Dip
- 1 tortilla wrap
- olive oil for brushing
- 2 tsp salt and pepper
- 1 tsp garlic flakes
Caramelized onion dip
- 2 medium onions
- 2 tbsp olive oil
- ⅓ cup white wine
- 1 tbsp brown sugar
- salt and pepper
- 2 tsp minced garlic
- 2 tbsp softened cream cheese
- ¾ cup plain yoghurt
- 1 tsp lemon juice
Preheat oven to 190°C and line a baking sheet with wax paper or a silicone mat
Slice tortilla into four equal strips, then into small triangles
Organise the triangles onto a baking tray, ensuring they don’t overlap. Brush each triangle with olive oil and dust with salt, pepper and garlic
Bake in the oven for 7 minutes, until the chips are nicely browned and crispy
Caramelized onion dip
Turn oven down to 160°C
Chop onions into thin, translucent slices and arrange in a large cooking tray
Drizzle over olive oil, white wine, brown sugar, salt, pepper and garlic. Stir well to coat each onion slice
Bake in the oven for 35-40 minutes, until the liquid has evaporated and the onions have softened
Allow to cool for 10 minutes before making the dip
With a pair of scissors, cut the onion into smaller, more bite-size pieces. Add to a bowl, along with cream cheese, yoghurt and lemon juice, and combine. Enjoy your chip and dip!
- Play around with flavours by adding different spices to the chips. Next time, I’ll try adding a pinch of cayenne pepper and a sprinkling of chili flakes.
- I sliced the tortillas into small triangles to make them go further, but you can also cut the tortilla into pizza-like triangles to make larger chips.