Mexican Chips and Dip

What You Need:

4 flat corn tortilla shells
Canola oil
Salt, optional
2 tomatoes, chopped
1 kiwi, chopped
1 small onion, chopped
1 celery stalk, chopped
½ jalapeno, minced
¼ tsp. chili powder

How to Make It:

Cut each of the tortillas into 6 wedges.
Place enough canola oil into a large skillet for frying the chips.
Heat the oil to hot but do not allow it to smoke.
Once the oil is hot reduce heat to low.
Place the tortilla wedges into the hot oil and fry about 1 minute.
The tortilla wedges should puff slightly and be a light brown color.
Remove wedges to paper towel to dry and sprinkle with the salt if desired.
Add more canola oil and reheat to high before adding more wedges.
In a large mixing bowl combine the tomatoes, kiwi, onion, celery and jalapeno.
Sprinkle with the chili powder.
Use a rubber spatula to mix together well.
Dip the chips into the salsa and enjoy.

The salt in this recipe is optional.  If you don’t like your salsa really spicy leave out the jalapeno and use cilantro instead. 

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