Salt & Lime Tortilla Chips with Strawberry Avocado Salsa

I’ve got bad habits.

So do you.

But this is about me, as things almost always are. See, there’s one bad habit.

Here’s a few more:

I stack the recycling on the bench in the garage until cereal boxes, empty bean tins and maple syrup jugs are toppling over onto the floor rather than taking them out to the recycling can on the side of the house.  Hey, it’s raining.

I flip over the towels in the guest bathroom instead of washing them.  It’s Target’s fault for making them reversible.

Sometimes, and it pains me to admit this, I use tissue in the bathroom rather than taking the last few squares off the toilet paper roll.  If I used the toilet paper, I’d obligate myself to getting a new roll.  Not to mention recycling the empty cardboard tube (aka balancing it on all the other stuff piled on the garage bench).  Plus, the tissue box is right there.

None of those habits seem that bad, though, because they are born of sheer laziness.

Truly bad habits are born of selfishness.

I’ve got those too.

Like when I go to Chipotle, get a “family” bag of chips for the group, dump them all out, inspect them like a forensic scientist, choose the five or six chips with the most deliciously limey salt on them and then put the rest back for everyone else.

Jerk.

Or when we get fresh strawberries from the market and while slicing them up, I pick out the sweetest, ripest berry and eat it straight away myself.

Selfish, selfish jerk.

I’ll try to find a way to make it up to you.

See.

Salt & Lime Tortilla Chips with Strawberry Avocado Salsa

Serves 4

Print this recipe!

For the Chips:

• 4 corn tortillas, cut into wedges
• 1 lime, juiced
• 2 T. oil for brushing (olive oil, coconut, etc.)
• coarsely ground sea salt

For the Strawberry Avocado Salsa:

from Cooking Light.com

• 1 c. finely chopped strawberries
• 1/4 c. finely chopped, peeled avocado
• 2 T. finely chopped red onion
• 2 T. chopped, fresh cilantro
• 1/2 t. lime zest
• 2 T. fresh lime juice
• 2 t. finely chopped, seeded jalapeno
• 1/4 t. sugar

For the chips, preheat oven to 350 degrees.

Brush one side of each tortilla wedge with oil and place, oil side down, on a baking sheet.

Brush the top of each wedge with oil and generously squeeze with lime juice.

Be even more generous with the salt, sprinkling it directly on each wedge.

That one down, there?  That one’s mine.

Bake for 12-15 minutes or until chips are crisp and just starting to brown.

For the salsa, place all ingredients in a medium bowl and gently stir to combine.  Serve immediately.

I think I just developed another bad habit.

You know, the one where I make a recipe at 10 a.m. intending it to act as a first course to dinner and then eat most of it before lunch?

Yeah, that one.

Luckily, it’s just the beginning of strawberry season, and I can make more.

Come on over.

I’ll let you have first pick of the chips.

And the guest bathroom is all ready for you.