Like just about everyone these day, I’m a really big fan of Sriracha sauce. And I’m a really big fan of tortilla chips. I used to be borderline addicted to habanero-flavored Doritos, but sadly and wrongly, they were removed from the market. They were darned hot. Seriously hot. Now, Sriracha isn’t as hot as habaneros, but it still has some kick. It’s a nice kick, not the kind that leaves you curled up on the floor in agony. Not even close. I was jonesin’ for some kickin’ hot tortilla chips and a dip. So I developed Sriracharitos with dip.
It’s Time For A New Dorito Flavor!
Sriracharitos have that great Sriracha flavor, all on a crunchy tortilla chip. The dip has a generous amount of dill, so it actually seems cool. It’s a great contrast to the heat. You can serve it with any kind of chip. But then you’d have to re-name it! Just kidding…. I think corn chips would also be excellent prepared this way.
I found J&Ds Sriracha rub in the spice section of my grocery store. You can also substitute Weber’s Sriracha rub. Either way, you’ll love a big plate of Sriracharitos with a big bowl of dip!
Also try my Sriracha Bugles.
Sriracharitos with Dip
Ingredients
For the Sriracharitos (Sriracha tortilla chips)
- 1 bag tortilla chips
- Olive oil in a spritzer, or non-stick cooking spray
- Sriracha seasoning
For the Sriracha dip
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons rice vinegar
- 1 tablespoon Sriracha or more, to taste
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
Instructions
For the Sriracharitos
- Preheat oven to 400 F.
- Place chips onto a large baking sheet.
- Spray the chips with a bit of oil or non-stick spray. Sprinkle with the Sriracha seasoning.
- Turn the chips over and spray and season the other side.
- Place the chips into the oven for 5-10 minutes.
- Let cool just slightly before serving with the dip.
For the sriracha dip
- Whisk together all ingredients. Refrigerate for 30 minutes before serving.
Nutrition
Nutritional values are approximate.
