Food & Drink Magazine

Gordon Ramsay’s Homemade Tortilla Chips with Pico De Gallo Dip Recipe!

By Pepper Bento

Last week it was my birthday.

On such occasions it’s nice to have a few munchies around to pick at while relaxing and celebrating.

All the better for them to be quick and easy with no fuss, especially if you are the cook of the house and grow guilty easily when others are cooking for you!

Instead of cooking some mini frozen sausage rolls and other frozen “party food” (it’s just normal food smaller, right?), try out these delicious and rather filling tortilla chips with dip by Gordon Ramsay.

This recipe is from his book “Gordon Ramsay’s Home Cooking”

Gordon Ramsay's Homemade Tortilla Chips

Gordon Ramsay’s Homemade Tortilla Chips with Pico De Gallo Dip

Serves 4


For the Tortilla Chips

6 large wheat tortilla wraps
Olive oil, enough for brushing
Smoked Paprika (not just paprika), enough to sprinkle
Salt & Pepper

For the Pico De Gallo Dip

3 ripe tomatoes, finely diced
1/2 red onion, peeled and finely diced
1-2 fresh jalapeno chillies (jarred are fine), chopped
Small bunch of coriander, finely chopped
Juice of 1/2 a lime


Preheat the oven to 180oc.

In a medium bowl, mix the tomatoes and onion together and season with salt and pepper.

Add the jalapeno, coriander and lime juice and mix well.

Season again if needed and leave to stand.

With a pastry brush, take the tortilla wraps and brush them with olive oil on both sides.

Sprinkle each side of the tortillas with a little smoked paprika and salt.

Cut the tortillas in half, then cut each half into about 4 triangles.

Arrange triangles in a single layer with a little space around each, a few trays may be needed, and bake in the preheated oven for 3-4 minutes, until golden and crisp.

Leaving them on the baking tray, let them cool to crispen further then serve alongside the Pico De Gallo!

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