March 23 is National Chips and Dip Day! I’m really grateful for this for a couple of reasons. First, I really like chips and dip of any kind. Hot, cold, spicy, mild, with meat or without. In all honesty, I don’t think I’ve ever had a dip I didn’t like.
The second reason I’m thankful for this national day of observance is that it gives me a fun theme to gather recipes for. This time of year is challenging when it comes to food themes, especially when I really like to focus on seasonal dishes. There’s sure not much in season right now, and I feel like we’ve exhausted our winter comfort foods.
The first potato chip was invented by a brilliant human named George Crum in 1853. The accompanying dip didn’t become popular until the 1950s, so sadly the chip was alone for nearly 100 years. A fun fact: It takes 10,000 pounds of potatoes to make 3,500 pounds of potato chips.
No chips in your pantry right now? It’s easy to make your own homemade tortilla chips. Gather 12 thin corn tortillas (yellow or white corn), half a lime, finely chopped cilantro, coarse sea salt and olive oil spray. Preheat your oven to 350 degrees. Spray two large baking sheets with olive oil cooking spray.
Make two stacks of tortillas and cut each stack into 6 wedges. Spread wedges in a single layer on baking sheets, lightly spray with olive oil, sprinkle with juice of a quarter of the lime and top with sea salt.
Bake until golden brown, about 10 to 15 minutes, rotating sheets halfway through baking time. Remove from oen and sprinkle with remaining juice of ¼ lime and more sea salt, if desired. The chips can be stored in an airtight bag for three to five days.
Now pick a dip or two from below to partner with these chips and you have a great combo. Chips and dips are popular appetizers for nearly any gathering any time of the year. Happy National Chips and Dip Day