Homemade Tortilla Chips and Salsa

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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

Ingredients

Tortilla Chips

  • Flour tortillas
  • Canola (or vegetable) oil

Salsa

  • 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

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Directions

Tortilla Chips

1) Cut tortillas into triangles.

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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…).

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4) Remove from pan and place on a paper towel to drain the excess oil.

Salsa

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.

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2) Put all ingredients into a food processor and blend until desired level of chunkiness is achieved.

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3) Serve with tortilla chips!

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Simple Bread Recipe

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You guys, I’m so proud of myself—I made my first ever loaf of bread!  Well, loaves.  I used this very easy-to-follow and simple recipe, and the best part is, it only requires five ingredients!  The whole process takes awhile, but most of it involves letting the dough rise so you don’t have to be actively cooking the whole time. Tastes great with (vegan) butter and jam.

SIMPLE BREAD RECIPE

(makes 2 small loaves)

Ingredients

  • 1 1/2 tsp (1/4 oz) active dry yeast
  • 2 1/4 cups warm water
  • 3 Tbsp sugar
  • 1 Tbsp salt
  • 2 Tbsp canola oil
  • 6 1/2 cups flour

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Directions

1) Dissolve the yeast into the warm water. I whisked it around until there were no more chunks.

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2) Add the sugar, salt, canola oil, and 3 cups of the flour, combine until smooth. I used a wooden spoon at first, then my hands.

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3) Gradually stir in remaining flour and knead into a dough. You can add all of the flour at once, but it just makes more of a mess (as I learned the hard way).

4) Dump the dough onto a floured surface (just a cutting board or counter top with some flour sprinkled on top so it doesn’t stick) and keep kneading until it develops a consistent, elastic texture.

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5) Put the dough into a greased bowl, and flip it once so the top gets some oil on it too. Cover the bowl with a towel and let it sit in a warm, dry place (e.g., on top of the stove) for at least an hour and a half until it doubles in size.  I went out to dinner and let mine sit for about four hours.

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6) Punch the dough down a bit, then flip it onto a floured surface and divide it in two.

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7) Shape the two halves into loaf shapes, and put them each in separate, greased bread pans. Cover and allow to sit for another 45 minutes (or until doubled in size again).

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8) Bake at 375 for 35 minutes (or until the top turns golden brown and makes a hollow sound when you tap it).

9) Remove the loaves from the bread pans to cool. I recommend you serve it warm, because there is nothing quite like a warm slice of fresh-baked bread. Not to mention that, by this point, your kitchen will smell heavenly.

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Also goes great with a tofu scramble!

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