GONZO Garlic Salsa

  1. Preheat oven and oil trays: Preheat oven to 350°F. Pour a few tablespoons of extravaGONZO Jalapeno Lime oil into a bowl and brush a thin coating onto your baking trays. Set aside.

  2. Oil and stack the tortillas: Place one tortilla on the cutting board and brush the top with a thin layer extravaGONZO Jalapeno Lime oil. You don't need a ton of oil, but pay attention to the outer edges of the tortilla, an area that's easy to miss. Place another tortilla on top of the oiled one and continue oiling the tortillas in this manner until all of the tortillas are prepared and stacked.

  3. Using a large, sharp knife, cut your tortilla stack in half. Cut one of the halves in half and cut each of those halves in half again to form chip like wedges. Repeat with the rest of tortillas.

  4. Arrange the tortilla wedges in a single layer on the oiled trays. Place the wedges with the un-oiled sides facing down so that they have contact with the oil on the tray. A little overlapping is fine, but don't overlap too much or they won't crisp. Sprinkle a pinch or two of flaked sea salt over the tops, making sure that all of the wedges get a touch of salt. LIke a saltier chip? Be generous with the salt!

  5. Place trays in the oven and bake for 8 - 12 minutes. Rotate pans at around 8 minutes. Check often to avoid charing the chips.

  6. Chips are done when the edges are crisp and dry and lifted up from the tray. They will be a few shades darker, butnot completely browned. Chips will still be slightly softe in the middle, but will crisp further as they cool.

  7. Remove trays from the oven and let cool. As they cool, the chips will continue to crisp. Test one and if it isn't as crisp as you would like, return the trays to the oven for another minute or two.

  8. Once the chips are fairly cool, remove them from the tray and serve. If you're not using right away, store in an airtight container.

Tom's Tip

To add more lime flavor to the chips, sprinkle a wee bit of grated lime zest on chips halfway through cooking.

  • Good-quality corn tortillas (amount depends on size of crowd you are feeding)

  • extravaGONZO Jalapeno Lime Oil

  • Flaky sea salt

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!