My favorite part about going to Mexican restaurants is knowing that as soon as I sit down, I'm going to get some chips. If my friends and I are ever hangry we know Mexican is the place to go because our craving will be met immediately. The downside to this, is that we eat our weight in chips and how can we not? The waiters basically stalk you and if they see you're getting low...boom a whole new basket of chips right there in front of you. Delightful and dangerous.
I've always been a chips and salsa girl, and when I say always I am not exaggerating. Chips and salsa was my mama's craving when she was prego with me. When I was a toddler the go to snack was a bag of chips and a bowl of salsa. Basically what I'm saying here is every Mexican restaurant in America serves chips and salsa because of me, not really, but I'll go with it.
Anyhow, here's the dip. I have recently learned to make some KILLER chips. Tasty, healthier and easy chips. I want to let you in on the goods so, here it is:
Yellow corn tortillas (extra thin)
Earth balance organic whipped butter spread
1. Preheat oven to 400ºF
2. Cut tortillas in triangles
3. Dab, less than a penny sized, amount of butter
-Don't add too much butter or else the tortilla will be too saturated
4. Place coated tortillas on a baking pan covered in parchment paper
5. Sprinkle sea salt to your desire of saltiness
-For me it's the more salt the better
6. Bake for 10-12 minutes
-This also really depends on your oven. Pinch the opposite sides of the tortilla, if there is any give or flexibility then leave them in for a little longer.
*Let cool before enjoying*
Note: This recipe is 100% gluten and dairy free.