Use up those fat stacks of corn tortillas this summer. Way crunchier, way better for dipping and way cheaper! Bonus: gluten free all the way from the chips to the dip!
1. Preheat your oven to 400F and place the cut up tortillas on a baking sheet and sprinkle with salt and oil. Bake for 8 minutes a side, until super crispy. Set aside. You can triple this chip recipe, the chips last a while in a air tight container and are way better than store bought.
2. In a large pot, add the potatoes, carrots and tomatoes, top with cold water and boil until knife tender.
3. While the veg is cooking, grill off your corn on the bbq, you want the corn to charr, don’t be afraid to forget about it for a while. 10-15 minutes. Once cooled, shave the kernels off the cob and set aside.
4. Add the cooked potatoes, carrots and tomato to a blender, add the rest of the ingredients and blend until super smooth.
5. Add to a large bowl and mix in the charred corn. Top with green onions and jalapeño. Serve with your fresh, outta the oven, tortilla chips and enjoy!
