Make the tortila chips. Preheat the oven to 180C (160 Fan). Brush the tortillas with a little olive oil on both sides.
Pile them in a stack then slice into wedges. Spread on a large tray in a single layer (you may need to do this in batches). Sprinkle with salt and paprika.
Bake for 6 minutes then flip over. Bake for another 5 minutes or until the tortillas start browning at the edges. Leave the tortillas to cool down until they are crisp. Serve with your dips.
<b>For the avocado drip:</b> put all the ingredients apart from the olive oil in a food processor and blitz until smooth. Taste and adjust the seasoning.
Season with freshly ground black pepper and drizzle with a little olive oil before serving.
<b>For the spicy pepper dip: </b>put all the ingredients apart from the chives in a food processor and blitz until smooth.
Add a bit more yoghurt if the dip is too thick.Taste and adjust the seasoning.
Serve with a sprinkling of paprika and fresh chopped chives.