Tortilla Chips with Tomato Olive Tapenade

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Snicky snacks.

I love snicky snacks. What are snicky snacks, you ask? Great question!!

Snicky snacks are those delicious little bites that somehow manage to weasel their way into becoming a meal. This is purely a result of their unabashed nature of pure deliciousness. Because snicky snacks are so good, you can't help but to keep eating them. 

I mean, it'd just be rude to stop. You'd be refusing the snicky snack of its cunning little purpose. 

To be a dinner wrecker. 

The salmon you had planned to eat for dinner? Eh, save it for a rainy day, because tonight.... tonight it is all about the snicky snack.

Make this snicky snack. 

Then, make your delicious dinner as planned, behave as if you were a pig at the trough, a trough of snicky snack heaven. 

Then simply put the planned dinner into a container and put it into the fridge, to eat for lunch tomorrow, so that you can fully appreciate the snicky snack experience. 

The same experience that I had for dinner last night. 

Regrets? None. 

Because I have salmon, whole wheat couscous, and spinach for lunch today! :)

Tortilla Chips with Tomato Olive Tapenade

Yields: 4 Servings

Ingredients:
8 Roma tomatoes, seeds removed, cut in half
3/4 cup pitted olives, cut in half
3 TBS cup extra virgin olive oil
1 tsp garlic powder
1 TBS fresh parsley, chopped
1 TBS fresh rosemary, chopped
4 tortillas (preferably whole wheat), cut into chip size triangles
Salt and pepper to taste

Directions:
1. Turn on the broiler to your oven. Place the sliced tomatoes onto a baking sheet, inside facing up. Place directly under the broiler. Broil for about 3 to 4 minutes, so that it's lightly browning, but keep an eye on it to make sure it isn't burning. Remove from oven, and set aside.
2. In a medium bowl, combine 2 TBS of olive oil, the broiled tomatoes, olives, garlic, parsley, rosemary, and a pinch of salt and pepper. Stir until well combined. Make sure that the tomatoes are breaking up in the process.
3. Preheat your oven to 350 degrees. In a medium bowl, pour 1 TBS of olive oil on top of the tortilla triangles. Season with a pinch of salt and pepper. Mix until well combined. Place onto a cooling rack that is oven proof, and place the rack on top of a baking sheet (if no cooling rack, place on baking sheet and flip the chips halfway through baking), and bake for approximately 5 to 7 minutes, checking every minute or so after 5 minutes, to make sure they are becoming crisp, but not burning. Remove from oven and serve with tapenade.
4. Yummmmmmm.