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1
Cut each tortilla into 8 little triangles, as if you were cutting a pizza. Then brush them lightly with olive oil on each side. If you don't have a brush, (I don't) just use a spoon.
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2
Spread the triangles evenly on a baking sheet and then sprinkle the spices of your choosing, I like spice, so I use chili powder, sea salt and garlic, but just a little salt will do.
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3
Place them in the oven at 375u00b0 for 9 or 10 minutes. They should come out looking toasted and should be crispy. Then it's on to the salsa.
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4
Dice the vegetables. I don't get too picky about how much of each I use, you just want a nice mix of apple, peppers, and onion. If you don't like your salsa spicy you can always omit the jalapeno or just use half and be careful to remove the seeds.
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5
Place the chopped veggies into a container or serving dish and drench them in lemon or lime juice. I use both, but whichever you have or prefer is fine. Then mix everything up so that it's all nicely coated in juice. To finish I usually garnish the salsa with some cilantro, but you can use any herb really.
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6
You can keep the salsa in the fridge until you are ready to eat. Because of the lime juice, it will keep for a couple days, though mine is rarely around long.
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7
This should serve two or three people, but you can always make more chips.
