SALSA VERDE & HOMEMADE TORTILLA CHIPS

For the salsa:

On an unoiled pan on the stovetop, grill all the ingredients (tomatillos, garlic, jalapeños/serranos, yellow onion) on both sides until blackened. The garlic will be done the quickest, so remove it first (about 1-2 minutes). The rest will take a total of about 5-7 minutes. Remove from the pan, then place in a blender. Add a handful of cilantro and a good pinch of salt. Blend on high until desired consistency is reached. Enjoy with chips or on tacos or use in enchiladas! Store leftovers in a glass jar sealed tight in the fridge for up to 8 days.

For the homemade chips:

Preheat oven to 425°F. Cut your corn tortillas into triangles, then place them on a baking sheet. Drizzle over avocado oil and a good pinch of salt. Toss using your hands, then lay them down, making sure they do not overlap. Once the oven is preheated, bake for 6 minutes on each side, flipping half way through for a total of 12 minutes! Let them rest for 5 minutes out of the oven, which will allow them to get nice and crunchy. Add an extra pinch of salt if desired!