Tortilla chips are surprisingly simple to make, but ridiculously satisfying. They have a nice oily crunch that you just can’t get from store-bought chips. Plus, they’re fresh and warm. Super easy if you’re entertaining…or hanging out alone.
HOMEMADE TORTILLA CHIPS AND SALSA
- Flour tortillas
- Canola (or vegetable) oil
- 4 small vine tomatoes
- 1 red onion
- 1 jalapeño pepper
- 1/4 cup cilantro (optional)
- 1 Tbsp lime juice
- Salt, to taste
- Garlic powder, to taste
1) Cut tortillas into triangles.
2) Heat oil on medium high heat—you can tell it’s hot enough when you flick a drop of water in and it sizzles.
3) Fry tortilla triangles for about 15 seconds (or until they turn golden brown), flip them, and fry for another 15 seconds. They cook very fast, so be sure to pay attention and not burn them (like I did…).
4) Remove from pan and place on a paper towel to drain the excess oil.
1) Dice onions, pepper, and tomatoes, and drain the tomato juice and seeds into the sink (or salsa will be too runny). You don’t have to chop it up too small exactly—the food processor will do most of the work.
2) Put all ingredients into a food processor and blend until desired level of chunkiness is achieved.
3) Serve with tortilla chips!
My mom bought me this little tool called a “vegetti,” which basically shreds vegetables like squash or potatoes into thin strands, like spaghetti. (Get it: vegetable + spaghetti = vegetti!) There are other brands too, I think. I was skeptical at first, but it actually tastes really good. I try not to eat a lot of pasta so this is a really great alternative for me.
There are lots of ways to prepare it. You can steam it, sautee it, or not cook it at all. My sister likes to make a lot at once and then put it in little freezer bags with some other chopped veggies. I usually just make it fresh, sauteed with a little olive oil, some salt and pepper, and whatever vegetables I have laying around. So I’ll give you my recipe, but feel free to make it your own!
(makes one serving)
- 1/2 large zucchini, or one small zucchini
- olive oil
- salt and pepper, to taste
- 1/4 cup tempeh, cut in small pieces
- 1/2 cup diced veggies (I used mushrooms, red bell pepper, onion, and spinach)
1) Chop your veggies and tempeh, and saute them in olive oil on medium heat. If you have any leafy greens, wait until you add the squash to add them, as they cook quickly.
2) While your veggies are cooking, shred your zucchini. You should end up with about 3/4-1 cup of vegetti.
I recommend chopping the strands a couple of times so they’re shorter and easier to work with.
3) Add the vegetti and spinach to the pan along with another drizzle of olive oil, plus some salt and pepper, to taste. Cook until the squash reaches your desired level of firmness.
4) Serve plain or with your favorite sauce! I also added a sprinkle of nutritional yeast.