Blogging Marathon# 30: Week 3/ Day 1

Theme: Kid’s Delight – Summer Special

Dish: Homemade Tortilla Chips with Avocado Dip

We begin our 3rd week of Blogging Marathon# 30 today and my theme for this week is ‘Summer Special’ dishes for Kid’s Delight event being hosted by lovely Chef Mireille @ Gourmet Global. Valli @ Spicing Your Life is the brain behind Kid’s Delight event

We are currently experiencing a heat wave in our neck of woods and it has been might hot outside. Kids and I are staying inside and only get out if it is absolutely necessary. I guess that’s the joy of being a stay at home mom. It has been a challenge feeding a picky eater who’s home for summer vacation and he says he’s hungry ALL the time. So I’ve been looking for some quick and healthy snacks to feed my little one.

I subscribed to Sarah Carey’s daily recipe emails and every day I receive her recipe video in my mailbox. 2 weeks ago, she posted a quick and easy Avocado dip recipe and since I had all the ingredients on hand, I made it right away for my son. I also baked the tortilla chips.

I was surprised that my son really loved this combo and I’m happy that I have a healthy snack added to my repertoire to make for him. 

Homemade Tortilla Chips

  • Servings: 34-serving
  • Difficulty: easy
  • Print


  • Cuisine: american
  • Style of Preparation: Vegan
  • Course: snack
  • Cooking Technique: Baking
  • Preparation Time: 5 mins
  • Cooking Time: 15 mins


6 6” Corn Tortillas
1 tbsp Oil or Vegetable Spray
to taste Salt


  1. Preheat oven to 350°F.
  2. Pile the tortillas and cut them into desired size pieces. Spray them lightly with cooking spray or brush them with the oil. Sprinkle with salt.
  3. Bake them for 12-15 minutes or until golden and crispy. Rotate the pan in the middle, so the chips bake evenly.
  4. Remove and enjoy with the dip of choice.

Creamy Avocado Dip:

  • Servings: 4-serving
  • Difficulty: easy
  • Print


  • Cuisine: american
  • Course: condiments
  • Preparation Time: 10 mins


1 Avocado – deseeded and diced
½ cup Sour Cream
1 Jalapeno – small, diced (remove the seeds if it is too spicy)
2 tsp Lime juice
3 tbsp Cilantro leaves
to taste Salt


  1. Combine all the ingredients in a blender or food processor and blend until smooth and creamy. Serve immediately.

This dip is also a great dressing for salads. I used it on the Chana dal kebabs salad here. We enjoyed our afternoon snack with some raspberry lemonade.

Lets check out what my fellow marathoners have cooked today for BM# 30.

Sending this over to Valli’s Summer Special Mela @ Cooking4allSeasons.

0 thoughts on “Homemade Tortilla Chips with Creamy Avocado Dip”

  1. Whole setting looks so beautiful and very inviting specially love that dip nice creamy and beautiful color…

  2. wow ! the pics as usual are stunning ! I have some tortillas left over, and these are a perfect way to use them.. dont get avocados here, but am sure I could substitute it..bookmarking this, Pavani !

  3. love the color on that dip – too bad I don’t like avocados :(I want an ice cold glass of that raspberry lemonade right now!

  4. love the color on that dip – too bad I don’t like avocados :(I want an ice cold glass of that raspberry lemonade right now!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.