Skip to main content

Baked Tortilla Chips and Dips

Preparation: 10 mins

Cooking: 15 mins

Serves 4, costs under £2.00


  • 4 Wheat Tortillas (160g)
  • 1 Tablespoon Vegetable Oil (10g)
  • 2 Tablespoons Houmous (80g)
  • 2 Tablespoons Low Fat Plain Yoghurt (80g)
  • Cucumber (150g)
  • 2 Carrots (160g)
  • 1 Red Pepper (160g)
  • 1 Teaspoon Hot sauce (5g) (Optional)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


1. Preheat the oven to 175°C / 150°C fan oven / 310°F / gas mark 3

2. Using a sharp knife cut the tortilas into 8 pieces. 

3. Brush both sides of the  tortilla pieces with oil, using a pastry brush or your fingers.

4. Cover a baking tray with greaseproof (baking) paper and arrange the tortilla chips on the tray. Bake in the oven for 10-12 minutes turing half way through.

5. Meanwhile peel the carrots then slice the carrots, pepper and cucumber into sticks for dipping.

6. Remove tortilla chips from the oven once crisp. If using hot sauce mix into the yoghurt while chips are cooling.

7. Serve the tortilla chips and vegetable sticks with the houmous and yoghurt.


Nutritional Information