Tortilla chips – so good and so salty and greasy. Totally not what I wanted to compliment a healthy bean and corn dip! So we made our own. Super easy and a big hit (I think)! And since I knew exactly what was in them, I had no problem giving them to my 4 year old with his lunch. Here’s some of his tray with the chips and dip – I forgot to tale a picture of them in a dish, whoops.
Tortillas of your choice (I used GF corn tortillas)
Olive Oil spray
Preheat oven to 400. Take 4-5 tortillas at a time and cut into 8 slices, like a pie. Lay in a single layer on a lightly greased baking sheet and spray tops lightly with olive oil spray, sprinkle with salt. Cook 4-6 min, rotate tray and cook another 4-6 min. We experimented with this – for us it worked 5 min the first time and then 4 min the next time. Keep making batches until you have enough! We made the entire bag of tortillas and it filled a large chip bowl.
Now for the dip – cilantro corn bean dip:
2 cans black beans, drained and rinsed
1 can yellow corn, 1 can white corn, both drained
1 can italian style diced tomatoes, drained
1 red bell pepper, diced
1 small red onion, diced
Juice of 3 limes
bunch of fresh cilantro, chopped
drizzle of olive oil
2 avocado, chunked
Combine beans, corn, tomatoes, pepper, onion, lime juice and cilantro. Mix well. (May want to add a splash of vinegar for some kick as it’s quite mild). You can refrigerate or serve immediately. Add avocado and olive oil and mix gently before serving.