Spicy Brown Rice Chips w/ Bite-Sized Salsa

As Annie told you, the other night she invited me over to watch BYU get their butt kicked by Florida State. As painful as the game was, the food became the center of attention, with good reason! Check out this dish I brought over....My roommate in college gave me the basic recipe for the salsa, and after a few tweaks, voilá. I present to you Spicy Brown Rice Chips with Bite-Sized Salsa. It is to die for! And best of all, the salsa is raw (minus the beans, of course!) The trick to this dish is to chop everything as tiny as possible. It allows for one bite of salsa to include almost every ingredient! In this pic I doubled the recipe.



Bite-Sized Salsa

Combine:

4 Roma tomatoes, finely diced
1 green pepper, finely diced (essential for the flavor)
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1/2 red onion, finely diced
1/2 bunch cilantro, chopped
1 avocado, diced
Juice of 2 limes
Real Salt to taste*
Garlic powder to taste*

*Don't be afraid to give it a good shaking of flavor! I use quite a bit!


Spicy Brown Rice Chips (yields 24 chips)

3 Brown Rice Tortillas (found in health store)
Grapeseed oil for brushing
Real Salt
Zip (http://www.spicehunter.com/)

Using a pizza cutter, cut tortillas into 8 triangles each and assemble them onto a cookie sheet. Brush each triangle lightly with grapseed oil using a pastry brush, and sprinkle with Real Salt and Zip to taste. Bake at 350 degrees for 10 minutes, or until chips have hardened a bit, but are not burned. YUM!!! (As a bonus, the tortillas were on sale: $2 for 6 tortillas. I used 3, so I spent a whopping $1 on the chips! Can't beat that!)