Homemade CHIPS & DIPS!

So I recently spent almost an entire week at the beach, which was the perfect way to end the summer. And as fun as that was, I really missed being a couch potato binge-watching shows on Netlfix  in the comfort of my own room 🙂

Now what’s binge-watching without some SNACKS?! I treated myself to some delicious chips & dips at home. I started with the tortilla chips, and then made the dips you can see in the picture below; classic salsa, guacamole, beetroot hummus & chili cheese!

They’re all pretty quick & easy to make, except for the chili cheese as you have to cook the chili first which takes some time, luckily, I had some leftover in my freezer 😉

Here’s how you can make your own chips & dips, which are really great for any movie/game night or just a lazy Saturday afternoon at home.

Tortilla chips:


  • Tortillas (I used 3 for this recipe)
  • Vegetable oil for frying
  • Salt & pepper to taste


  • First you need to dry the tortilla out a little bit, either leave it out of the fridge overnight or heat them in a pre-heated oven for 5 minutes on 180°C
  • After you’ve dried them, start cutting them into little triangles (or whichever shape you want really).
  • Heat oil in a frying pan, and start frying your chips for about 2 minutes per batch, because you don’t want them to burn or smoke up.
  • Spread fried tortillas on a kitchen paper towel, let rest for a few minutes.
  • Season with salt & pepper (optional) & serve.

Chili Cheese:


  • ½ kilo ground beef
  • 1 cup chopped onion
  • ½ cup chopped green bell pepper
  • 1 tbsp chili powder (add more for spicier flavor)
  • 1 minced garlic clove
  • 1 bay leaf
  • ½ teaspoon ground cumin
  • 4 tsp chopped jalapeno peppers
  • ¾ kilo diced tomatoes
  • 400 ml tomato sauce/puree
  • 1 can chili beans (un-drained)
  • Shredded mix cheddar (1 handful per dip bowl)
  • Salt and pepper to taste


  • Heat a large saucepan over medium high heat
  • Add the ground beef, onions and bell peppers. Sauté for 5 minutes, until beef is browned.
  • Drain excess fat & add the chili powder, garlic, bay leaf, cumin, tomatoes, red chili beans, tomato sauce/puree, salt and pepper to taste.
  • Bring to a boil and reduce heat to low. Cover and simmer for 1 & ½ to 2 hours, stirring occasionally.
  • Add in the beans and let them cook for about 5 minutes.
  • After you’ve cooked the chili, pour the amount you want per dip in an oven-safe bowl, top with the cheese and bake for 3 minutes + 3 minutes under the broiler.



  • 3 avocados
  • ½ cup chopped cilantro
  • 2 tbsp lime juice
  • 1 diced tomato (medium)
  • ½ diced onion (small to medium)
  • Salt & pepper to taste


  • Mash avocado with a fork (I like leaving a few lumps in).
  • Add in all other ingredients & stir.
  • Make this dip last as it’s best to eat IMMEDIATELY.

Beetroot Hummus:


  • 2medium sized beetroots (with skin)
  • 1can chickpeas (400 grams/2 cups)drained and rinsed
  • 2 ½tablespoonstahini
  • 2clovesgarlic
  • 1tablespoonlemon juice
  • ½ teaspoonsalt
  • ¼ teaspooncumin
  • Water to thin


  • Pre-heat oven to 200°C.
  • Wrap each beetroot in foil and roast for 1 to 2 hours (until soft and tender) then remove and let rest (skip this step if you have roasted beetroots).
  • Peel the beetroot skin and chop them into chunks.
  • Add the beetroot chunks, chickpeas and garlic into a food processor and blend for 1 minute.
  • Add the tahini, lemon juice, salt, cumin, 1 tsp water and blend until the hummus becomes smooth and creamy.
  • If you feel texture is too thick, add some more water.
  • Taste and adjust the seasoning, adding more salt or lime juice.
  • Serve immediately or store in the fridge up to 1 week.

Classic Salsa:


  • 3 cups of diced tomatoes
  • 500 ml tomato puree/sauce.
  • ¼chopped onion
  • 1 minced garlic clove
  • 1 tbsp finely diced jalapenos
  • ¼tspwhite sugar
  • ¼tsp salt
  • ¼tsp cumin
  • ½cup chopped cilantro
  • ½tbsp lime juiceDirections:
  • Blend all ingredients in a food processor, until you get the desired consistency, which should still have some small bits of the tomatoes.
  • Taste and adjust the seasoning to your liking & serve (if you have enough time, let it rest in the fridge a little to serve cold).
  • Store in the fridge up to a week.

This concludes the recipes of my homemade chips & dips! These chips can pretty much go with any kind of dip, like regular hummus, cream cheese, queso or anything really. I’d love to hear your feedback via Instagram or here 🙂 especially if you recreate any of the stuff I post.

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