I know, the recipe sounds pretentious. But it isn’t any more grandiose than mac and cheese drizzled with truffle oil. I mean, really, could’ya tart it up a little more, could’ya possibly? As my mother would say, “that’s like putting lipstick on a pig.”  Regardless of what you want to call it, I enjoy this delicious nutritious dip as a mid-afternoon snack. The avocado, black beans, and corn provide a complete protein. And since I control the amount of oil and salt used for the chips, it’s healthier and a more figure-friendly alternative than reaching for a bag of store-bought chips and processed dip, when all I need is a little some’em, some’em to tide me over till dinner, or as a quick appetizer for an impromptu gathering.

Recipe notes: What you will need: Mixing bowl, baking pan, wire rack, and pastry brush. Active prep time 20-minutes. Baking time for tortillas, 40-60 minutes. Yields 4-6 servings. Difficulty level: Easy. Nutrient values per person to include chips based on 3-tortillas or 18-chips.

Ingredients:

Salsa

• 6-Roma tomatoes, seeded and diced
• 1/3-cup diced red onion
• 1/2-cup fresh or frozen corn
• 1-cup low-sodium black beans, rinsed
• 1/4-cup chopped cilantro
• 1-tsp ground cumin
• salt to taste

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• 1-serrano chili minced

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• • 1-avocado diced
  • 1-lime

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Tortilla Chips

• 1-pkg 30 count corn tortillas
• 1/4-cup vegan parmesan
• 2-tbsp chili seasoning mix
• 3-tbsp spicy garlic-ginger-lime infused oil or vegetable oil

Preparation:

For chips:

1. preheat oven to 350.
2. If your oven accommodates two baking pans, line both with foil
3. Combine vegan parmesan with chili seasoning and set aside
4. Using a scant amount of oil—just enough so the seasoning has something to adhere to— lightly brush one tortilla and sprinkle with seasoning.
5. Layer, oil, and season five more tortillas for a total of six per stack, pressing on stack after each layer so that underside of tortillas absorbs oil and seasoning. Flip stack over to oil and season the bottom tortilla. Prepare 2-sets
6. Cut stacks into 6ths, or into strips, and arrange on foil-lined baking pans.
7. Bake for 20-minutes or to a golden color.
8. Taste test one to make sure they’re crispy. If not, return them to the oven for a few more minutes.
9. Transfer to wire rack and repeat the process for remaining tortillas.

For Salsa:

1. Combine first 6-ingredients in mixing bowl, add salt to taste.
2. Since chiles vary in heat, add serrano a little at a time till you’ve reached a comfortable spice level. Add diced avocado and lime juice.
3. Serve with tortilla chips.
4. Store chips in a ziplock bag. They should stay fresh for 1-2 weeks.