This is an easy alternative to salty potato chips.
Black Bean Salsa
2. Stir dry spices together and add olive oil. Mix to combine. Place tortillas in a large bowl and toss to coat.
3. Spread tortilla in a single layer on one or two cookie sheets and bake 10-12 minutes until golden and crisp. The chips will crisp up more once you remove them from the oven.
4. **Cut tomatoes into quarters and remove seeds with fingers. Then finely chop tomatoes and add to a large bowl. Add and mix onion, chili, garlic, cilantro and lime juice. Gently stir in black beans. To combine flavors, leave covered and let stand at least 10 minutes to overnight.
**If using food processor: first chop the tomatoes using several pulses and then add to a large bowl, then add onion, garlic, and chilies and pulse to chop finely. Stop motor, add cilantro and pulse two more times. Add to the tomatoes and finish with beans and lime juice.
Serving size: 16 chips and 1/2 cup black bean salsa
Per serving (chips): Calories 141, Fat 4.76g, Carbohydrate 23.19g, Protein 2.93g, Cholesterol 0mg, Sodium 87mg
Per serving (salsa): Calories 83, Fat 0.66g, Carbohydrate 16.68g, Protein 4.46g, Cholesterol 0mg, Sodium 13mg
Preparation tip: To save time while your guests are around, prepare the tortilla chips in advance. Let them cool and then store them in an airtight container at room temperature for up to two days or in freezer for up to two weeks.
Healthy food tip: Any seasoning that uses "salt" as part of the name is high in sodium. Examples are garlic salt, celery salt and onion salt. Use fresh herbs or plain garlic, celery and onion powder to provide flavor. Lime juice and chilies gives this recipe extra flavor without adding salt.