Baked Chips:

10 to 12 flour tortillas
vegetable oil or spray
seasoned salt, chili powder, etc.
cinnamon sugar spiked with chili powder

Cut each tortilla into 8 wedges. Brush a shallow baking pan with oil or spray it to coat. Arrange tortillas in a single layer, brush lightly with oil

Sprinkle with desires seasoning.

Bake in a 325°F oven until crisp and lightly browned.

Salsa:

2 to 4 serrano peppers minced
2 to 4 tbsp. minced cilantro
1 to 2 tbsp. lemon or lime juice
salt and pepper

Put chopped onion and garlic in strainer and pour 2 cups boiling water over them; drain thoroughly. Discard water and cool completely. Peel tomatoes, remove seeds and chop. Combine all ingredients and refrigerate to allow flavors to blend.