Chips and salsa are a favorite eating pastime of mine. I’ve known how to make my own salsa for a few years now, but this was my first attempt to make my own chips.
The greatest news about this chip making recipe is that it comes from the Light and Healthy Cookbook, so you can feel a little less guilty about eating a giant bowl of chips and salsa for breakfast, lunch, and dinner.
Not that I ever do that or anything.
What you’ll need for the salsa
- 2 pounds of ripe tomatoes (5-6 medium), cored, seeded, and chopped medium
- 1/2 teaspoon of salt
- 1/4 cup of minced red onion
- 1/4 cup of minced fresh cilantro
- 1 jalapeno, seeded and minced
- 1 tablespoon of fresh lime juice
- 3/4 teaspoon chili powder
What you need for the chips
- 8 (6 inch) corn tortillas, each cut into 6 wedges
- Vegetable oil spray
- 1 teaspoon of salt
The fist step in making the salsa is to place the tomatoes in a strainer with a bowl underneath the strainer. Sprinkle salt on top of the tomatoes and let them drain for about 30 minutes. Discard the liquid once the 30 minutes are up.
While the tomatoes are being softened with salt, you can combine the onion, cilantro, jalapeno, lime juice, and chili powder in a medium bowl.
Side note, if you like things hot like I do, don’t discard the jalapeno seeds. If you’re truly like me, you’ll add another jalapeno as well.
Put one-third of the drained tomatoes in a food processor until smooth. Then add these tomatoes to your onion and chili bowl you created earlier. Then add the chunky tomatoes and mix it all together.
Cover this mixture and let it sit at room temperature for about an hour.
We are now ready to make our chips!
Adjust the oven racks to the upper-middle and lower-middle positions and heat to 350. Place your chips as evenly as possible, spray with vegetable oil and sprinkle with salt.
Bake until they are slightly browned which should be around 8-12 minutes. Flip the chips when this occurs and bake for an additional 8-12 minutes. By this time the chips should be ready to eat, but if they aren’t just tackle on more time in the oven. You want to make sure they are nice and crisp.
Whether you need more time or not, they will need to cool before consumption which should work out with waiting on that delicious salsa you just made.
Overall, I was happy with this recipe. I prefer salsa that isn’t quite as chunky most of the time, but I like how the chunky tomatoes sort of spritz juice in you mouth. It makes me feel light and refreshed.
My chips were not consistently crisp which was disappointing, but I blame myself. I didn’t bake them long enough and didn’t realize they weren’t really as crisp as they seemed. So be sure to really check those chips out before taking them out of the oven.
I’m sure if I made this again, I’d have more success and as much as I love greasy fried chips, it’s good to have heatlhy alternatives you can make yourself.