For the Tortilla Chips:
For the Salsa:
Notes: I keep my chips in a tupperware container in the cabinet and the salsa in a tupperware container in the fridge.
Whole wheat flour is usually the only flour I have in the kitchen. I even use it in most of my cookies, especially oatmeal cookies. If I were a millionaire, I would use spelt or sprouted grain flour in everything.. but I'm not. And I use flour often, so whole wheat it is. Unbleached and unbromated, of course.
These tortilla chips were not intended to be chips the first time I made them. They were supposed to be flour tortillas for burritos, but I'm apparently really awful at making soft tortillas. They were all either undercooked or too hard to roll up. So, I sprinkled some salt on them, threw them in the oven, and made chips while Brennan ran to the grocery store to pick up a package of soft tortillas. I was a little disappointed, but the chips turned out pretty good. I decided I had to write down what I did and then make them again with salsa. Well, Bren was at work yesterday and I had the day to myself, so I made some chips and salsa.
Whole Wheat Tortilla Chips and Salsa
My name is Ellen Jane and I spend my free time doing vegan experiments in my kitchen so you don't have to. Take a look around.