food comas

Natalya and I have a massive chip and guacamole  addiction, and this summer we have probably consumed an average of 1 avocado a day.   We recently started fancying up our guacamole with mangos and pomengranate and so when I came across a recipe to fancy up tortilla chips with chili powder and cayenne pepper, it was go time!

I still have yet to make tortillas from scratch but will get to that eventually… maybe.  This super easy recipe just starts with premade corn tortillas sliced into wedges (or whatever shapes you desire) which are then tossed with seasoning and baked for a healthy snack that has quite a kick!  The original recipe calls for just vegetable oil but I think doing half oil and half lime juice make for a zesty combination.

Enjoy these chips alone or dip into some chunky Mango Salsa, Mango Pomengranate Guacamole, or our favorite basic  Guacamole.

Chili Lime Tortilla Chips (adapted from the Food Network)

Yields: 72 chips

Ingredients:

• 12 x 6” corn tortillas
• 1 T vegetable oil
• 1 T lime juice (1/2 lime juiced)
• 1 T chili powder
• 1/2 tsp salt
• 1/8 tsp cayenne pepper

Directions:

Preheat the oven to 350°F.

Cut each tortilla into 6 wedges.

Toss the wedges with the oil, lime juice, chili powder, cayenne pepper and salt.

Working in batches, spread on baking sheets and bake until golden, about 20 minutes.