Food on Friday: Chips and dip (or, let’s pretend we’re in Mexico!)

Dip! Chips! A classic combination!
Dip! Chips! A classic combination!

By Julia Westhoff

Question 1) Would you rather be in Mexico right now?
Question 2) Are you flabbergasted as to why corn tortillas come in packs of 100 when no one ever needs more than 20?
Question 3) Do you enjoy tortilla chips?

If you answered yes to any of those questions, this recipe is for you. Baked tortilla chips take about 30 seconds to make, taste wayyy better than store-bought ones, and let you use up that massive stack of corn tortillas lurking in the back of your fridge.

And to complement this discovery, a new salsa recipe. The runaway favorite from a recent taco party, where we sampled a half dozen. The salsa that makes you feel like you’re in Mexico even though it’s freezing and you are paler than sour cream.


Baked tortilla chips

Corn tortillas
Cooking spray

Heat oven to 350. Stack 10 or so tortillas and cut them into quarters. Spread in a single layer on baking pan. Coat lightly with cooking spray and sprinkle salt (they don’t need much). Bake them in preheated oven for just a few minutes. Check them often and take them out when they are fairly brown and repeat with other batches. They are best eaten right away, but will stay crispy for several days in a ziplock.

Green salsa

4 large tomatillos
1 bunch cilantro
1 avocado, peeled and quartered
Salt and pepper
Small jalapeño, chopped, if desired

Peel and quarter the tomatillos. Place them in the blender or food processor along with the cilantro and jalapeño if using. Process to a salsa consistency, adding water if necessary. Add avocado, blend. Add salt and pepper to taste.