(estimated cost: $6, or $1 per serving)
Ingredients
1 can of black beans, drained and rinsed
1 can of sweet corn (or substitute 1 1/2 cups frozen or fresh sweet corn)
1 can of diced tomatoes, drained (or substitute 4-5 fresh chopped tomatoes)
1/2 red onion, chopped
1 jalapeno, seeded and diced
Juice of 2 small limes
1/2 cup chopped fresh cilantro
1/2 teaspoon garlic powder
Salt and pepper, to taste
10 corn tortillas or use more for more chips, stale or dried-out tortillas are best \
3/4 to 1 cup neutral, high-heat cooking oil like avocado oil, safflower oil, peanut oil, or vegetable oil
Sea salt to taste
Steps for the salsa
In a large bowl, stir all of the ingredients together.
Season to taste with salt and pepper.
Salsa can be served right away, but tastes best after being refrigerated for at least 30 minutes.
Steps for the chips
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or use a silicone baking mat.
Spray or lightly brush the tortillas on both sides with oil
.Cut each tortilla into six triangles and arrange them in one layer on the baking sheets.
Bake until the chips are crisp and golden brown, 10 to 20 minutes. Check the chips often, and if some are browning quicker than others, rotate the baking sheets to encourage even baking.
Lightly season each chip with salt and then serve