Homemade Chips and Homemade Dip ^^

So last Monday I made Allie's delicious avocado-mango-black bean salad (recipe below for other readers that may make this culinary discovery later) and bought some of those fancy blue corn tortilla chips. Well it was delicious, but I ran out of chips and had some extra dip.... sooooo I ended up making my own tortilla chips with some corn tortillas that I had on hand from doing fajitas a while ago (I know those are normally done with flour tortillas but it's all I could find in the right size at my crazy Walmart) and it was AMAZING. Even the meat-a-tarian said that it was restaurant quality. ^^ So here are the recipes:

Avocado/mango/black bean salad (Allie's notes in red):

·        2 mango, chopped

·        2 avocados, chopped

·        1 1/2 cups cherry tomatoes, quartered * I had 2 cups of cherry tomatoes, as a filler to make it last more

·        half a small red onion, diced

·        2 cloves of garlic, minced

·        1 jalapeno pepper, seeded and minced * I added 2, you know I like it spicy

·        3 tablesppons limejuice

·        1 15-ounce can of black beans

·        sea salt

·        freshly cracked pepper * I added lemon pepper and a small amount of paprika

·        2 tablespoons choped cilantro

·        Cumin? * I didn’t have any, so I didn’t use it.

First DRAIN THE BLACKBEANS very well. Then add the blackbeans to mixing/serving bowl and use a napkin to absorb excess liquid. Then pretty much mix all of it together. Be sure to add plenty of the limejuice over the avocados to prevent browning, and refrigerate leftovers after eating immediately.

And for homemade tortilla chips:

• fajita-sized corn tortillas, cut into chip sized pieces (I like to make about 6 chips/tortilla, pizza cutter works well for this)
• canola or vegetable oil (for frying)
• salt, to taste

Pour oil into a frying pan, about 1" deep. Heat pan until water sprinkled into pan rolls, but doesn't explode. Add chips, fry until golden brown. Shake off excess oil and move chips to a plate with paper towel or a pan with a drip tray to get off excess oil. Salt to taste. Serve warm (not hot).