Restaurant Style Salsa and Baked Tortilla Chips

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Chips and salsa are one of my favorite snacks.  I can eat them pretty much any time.  I really don’t even need to be hungry to munch on them.  But have you ever read the ingredients on a jar of salsa?  Why is there sugar in salsa?  And the chips, we don’t even need to talk about that.  Definitely not a healthy snack item.

But they are both so easy to make.  And even easier to make healthy.  Baked corn tortilla chips are just that.  Baked corn tortilla chips.  That simple.  No added salt, no reason to cover them in oil, no fancy tricks.  Just delicious, crispy tortilla chips.

I can’t really take all the credit for the chips.  Through some trial and error, Bill got the recipe just right.  Sometimes he cooks them in the air-fryer, but I haven’t taken the time to learn how to use that yet.

The key to a crispy chip is the time.  If they aren’t done, they are chewy.  And you really do need to turn them.  I know, it’s annoying and tedious (it’s not really that bad, it just seems it), but it really does need to be done.  See, Bill came up with the perfect timing.  Bake at 450° for 5 minutes, turn over and bake for another 5 minutes.  So in my head that’s cook for 10 minutes and don’t turn.

 

 

Sooo, these are crispy, right?  How does that even happen?

Well, the next batch I decided that I could still cook them without turning if I just cooked them for less time.  Those chips looked great (on one side) and were chewy.  That’s when I decided that turning them really isn’t so bad, especially if I can get Bill to always make the chips.

What do I do with the burnt chips?  Homemade dog treats!  Boomer loves mistakes!

 

 

Aww, I can see his grays in the close-up.  He really is an old man, he just looks like a puppy.

 

 

This salsa is so easy.  I make it in a Ninja, but any blender is fine.  Just throw the ingredients in and go!  You can mix it up to your taste.  Sometimes I will use Rotel to give it a little kick.  I don’t always add the jalapeno.  It depends who is eating it.  Sarah and Bill don’t really like spicy, so I don’t add it for them.  Last time I made it, I doubled it, used one can Rotel and one can diced tomatoes, no jalapeno.  That batch was a big hit.  If you like chunky salsa, blend all the ingredients except the tomatoes and cilantro, add them at the end and pulse a couple of times.  That’s it, so easy.

 

 

Print Recipe
Restaurant Style Salsa
Prep Time 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Servings
Ingredients
Instructions
Restaurant Style Salsa
  1. Add all ingredients in blender.
  2. Blend until desired consistency.
  3. Chill before serving.
Chunky Salsa
  1. Add all ingredients except tomatoes and cilantro to blender.
  2. Blend until almost smooth.
  3. Add tomatoes and cilantro.
  4. Pulse a couple of times until desired consistency reached.
  5. Chill before serving.

 

Print Recipe
Baked Tortilla Chips
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut tortilla chips into triangles.
  3. Lay tortilla triangles in a single layer on cookie sheet.
  4. Bake 5 minutes.
  5. Turn chips over.
  6. Bake another 5 minutes.
  7. Serve warm or cooled. These chips will crisp up after cooling.

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