One of our favorite summer dishes is fresh guacomole. Nothing's better, especially when it's served on fresh tortilla chips. But instead of frying mine, I like to bake them and add a dash of salt + pepper.
These baked salt + pepper tortillla chips are as easy to make as they are tasty to eat.
Using a pizza cutter, I slice each tortilla into eight triangles.
Lightly baste with peanut oil and broil on low for 1-2 minutes until light toasted. Remove from oven, turn, baste again and add a sprinkle of sea salt and ground pepper. Return to oven + bake another 1-2 minutes until golden and crisp. Let cool before storing in an air-tight container.
And just so I don't leave you hanging, here's my favorite recipe for guacomole - straight from indigenous Spanish + Cuban inhabitants of the Gasparilla Islands off the coast of south Florida.