Lupin Tortilla Chips with Corn and Black Bean Salsa

Lupin Tortilla Chips with Corn and Black Bean Salsa

Serves: 2-3
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients: 

For the lupin tortilla chips: 

• 1 cup Carrington Farms Lupin Flour
• 1/4 cup Carrington Farms Mustard Seed Oil
• 1/4 warm water
• 1/2 tsp kosher salt

For the salsa: 

• 14 oz can of yellow corn, drained
• 14 oz can of black beans, drained and rinsed
• 1/2 of a red onion, diced
• 1 clove of garlic, grated
• 1/4 cup chopped cilantro
• The juice of 1 small lime
• 2 small avocados, diced 
• 1 tsp kosher salt
• 1/2 tsp chili powder

Directions: 

To make the tortilla chips:

1. Preheat the oven to 350° F.
2. Place Carrington Farms Lupin Flour in a medium bowl. Stir in the Carrington Farms Mustard Seed Oil, followed by the warm water until combined and a dough begins to form.
3. Turn the dough out onto a clean work surface and knead until smooth.
4. Place the dough on a piece of parchment paper and roll it out to about 1/4” of thickness. Use a sharp knife to cut the dough into triangles and arrange them on a parchment lined baking sheet.
5. Bake for 10 minutes, and then carefully flip each tortilla chip and bake for another 5 minutes until the chips are golden brown and crispy.
6. Remove them from the oven and sprinkle with salt. Set aside to cool.

To make the salsa:

1. Stir everything together in a large bowl and serve with the tortilla chips.