Totopos con Guacamole y Pico de Gallo (Chips with Guacamole and Fresh Salsa)
A big plate of warm, salted totopos with creamy guacamole and fresh, juicy pico de gallo for dipping.
Made with Fresh pico de gallo and Classic guacamole and Tostadas and totopos (tortilla chips). Make a batch of the base first, then this takes minutes. Skip to the method
- Time15 min
- LevelEasy
- Costabout £0.84 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Spread the totopos (see the tostadas and totopos base recipe) on a baking tray and warm for 4 minutes, until they smell toasty.
4 min - 2
Spoon your ready made guacamole (see the base recipe) into a bowl. Squeeze over a little lime juice and dust with the ancho chilli.
- 3
Spoon the pico de gallo (see the base recipe) into a second bowl and scatter over the coriander.
- 4
Pile the warm totopos on a large board or plate with the radishes and lime wedges.
- 5
Serve straight away. Drain the pico of any pooled juice with a slotted spoon so it does not make the chips soggy.
Tips
- Warm totopos taste far better than cold ones and stay crisp for longer. Do not warm them for more than 5 minutes or they can scorch.
- Press cling film onto the surface of the guacamole until serving to keep it green.
- Serve the dips in separate bowls so the pico juices do not thin the guacamole.
- Serve in small batches and refill the board, because chips left out in humid air soften.
Storing and freezing
Keep the guacamole covered in the fridge for up to 2 days and the pico de gallo for up to 3 days. The totopos keep in an airtight tin at room temperature for up to 5 days; crisp them in the oven for 4 minutes if they soften.
Questions
Should the totopos be warm?
Yes, warming them for a few minutes brings out the toasted maize flavour and makes them crunchier. Cold chips straight from a tin are fine but a little flat.
How much guacamole do I need per person?
About 50 g of guacamole and 25 g of pico de gallo per person is a good snack serving, with around 6 to 8 totopos each. Double it for a main meal of chips and dips.
Is this suitable for vegans?
Yes. Guacamole, pico de gallo and corn totopos contain no animal products. Check the tortilla label if you are not making your own, because some brands add lard.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.