Homemade Chips, Salsa, & Guac

Serves 6

For the Tortilla Chips
1 1/2 cups of flour
3 tsp baking powder
1 1/3 tsp salt
5 scoops (200g) Unsweetened & Unflavored Huel
1 1/3 cup warm water
3 tbsp oil
For the Guacamole

1 large ripe tomato
2 large avocados
Juice of 1 lime
Handful of coriander - leaves and stalks chopped finely
1 small red onion - finely chopped
1 jalapeno - remove seeds and finely chop

For the Salsa

2 medium tomatoes - finely chopped
1/4 red onion - very finely chopped
1 small garlic clove - finely chopped
small splash white wine vinegar
Juice of 1/2 lime
Handful of coriander - roughly chopped

Preheat oven to 400F.
Combine the flour, baking powder, salt, and Huel in a large bowl. In a measuring cup, mix the warm water and oil together, then add to the flour mix.
Stir together until all ingredients are well combined and form a dough.
On a floured surface, knead the dough for 2-3 minutes until smooth. Divide the dough into 8 balls and roll each one out individually. Aim for each tortilla to be a similar size to a dinner plate and as think as possible without falling apart.
In a large frying pan, warm a tsp of oil and cook each tortilla for 1 min on each side over medium high heat. Each side should start to brown on any raised areas.
Remove tortillas from the pan and cut into triangles. Arrange the triangles on a baking tray so they are in one even layer. Sprinkle with a little sea salt and place in the preheated oven for 8-12 minutes until golden and crispy.
For the guacamole, finely chop a tomato and put into a bowl. Half the avocados, remove the pit, and spoon out the flesh into the bowl.
Put all the ingredients into a bowl and roughly mash all the ingredients together with a fork.
For the salsa, combine all the ingredients in a bowl and serve.
Once all elements are ready to serve, sprinkle some vegan cheese over the tortilla chips and heat up in the oven for about 5 minutes or until melted.
Enjoy!