In the South, when it is football season rolls around, you know you must come up with great new recipes to keep the football crowd happy. I developed a homemade salsa and tortilla chip recipe because I got tired of eating the processed chips and salsa in a jar. This recipe is cheap,easy to make and totally worth the extra 10 minutes it takes to prepare. Laissez Les Bon Temps Roulez! Go Saints! —Table9
Baked Tortilla Chips
Bag Small Flour Tortillas
A Few Drizzles of Olive Oil
Cavender's Greek Seasoning
Kosher or Sea Salt to taste
Cracked Black Pepper to taste
Can Whole Kernel Yellow Corn, drained
Can Black Beans, drained
Can Original Rotelle, drained
Can Black Eyed Peas
Palmful of Cilantro, chopped (use as much or as little as you like)
1 1/2 tablespoons
Red Onion, Finely Chopped
Juice of 2 Limes
1 1/2 teaspoons
Cracked Black Pepper
In This Recipe
Preheat oven to 425 degrees.
For the salsa, combine all ingredients in a medium bowl. Cover and refrigerate until ready to serve.
While salsa is refrigerating, remove tortillas from the bag and using a pizza cutter cut tortillas into triangles. Just cut as many as you need.
On an ungreased cookie sheet, place the tortillas triangles flat and not layered on top of each other so they cook evenly. Drizzle tortillas with olive oil and season with salt, pepper and Cavender's Seasoning.
Place in the oven, cook until golden brown on one side and then flip tortillas half way through until other side is golden brown. This takes no time at all, so make sure they do not burn. Remove chips from oven and let rest for 5 minutes until mildly crispy.
Remove salsa from the fridge, mix to combine and serve side-by-side with baked tortilla chips.