BBC navigation


Tortilla crisps with kidney bean dip


For the crisps
  • 300ml/½ pint vegetable oil, for deep frying

  • 3 tortilla wraps, each cut into 8 triangles

  • sea salt

For the kidney bean dip

Preparation method

  1. For the crisps, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden in 30 seconds when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the tortilla pieces and deep fry for three minutes or until crisp. Carefully remove the crisps with a slotted spoon and drain on kitchen paper. Pile into a large bowl and sprinkle with sea salt.

  2. For the dip, heat the oil in a small pan, add the onion and fry for two minutes. Add the garlic and chilli flakes and fry for one minute. Add the tomatoes and beans and fry for 2-3 minutes. Pour into a food processor and blend until smooth. Spoon into a small bowl and serve with the tortilla chips.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss