1 pack of corn tortilla shells
High Heat Sunflower oil
Preheat the oven to 350. Place 1 tortilla on a place and lightly brush it with the oil, then lightly sprinkle with salt. Add another shell and repeat pattern with remaining tortilla shells. Cut the stack with a large knife once vertically and once horizontally. Spread tortillas evenly apart on a baking sheet and back for 10-12 minutes or until very lightly browned. Remove chips from oven and let sit for about an hour to harden and turn crispy.
1 jalapeño, washed and finely chopped
1 tomato, washed and finely chopped
1 yellow or red onion finely chopped
Cilantro, washed and chopped
1 Fresh lime
Roll whole lime on hard surface to loosen juices, cut in half and squeeze into a bowl. Add the remaining prepared ingredients and season with salt to taste. Store in fridge for a fresher taste while making other ingredients for snack.