Baked tortilla chips and salsa probably should have been my very first recipe on Eat Fit Not Fat back in January. As many of you know, salsa is my favorite condiment of all time, well 2nd behind melted cheese. Does melted cheese count as a condiment? haha. I probably eat salsa at least 2 times a week, sometimes more. I love it so much that I usually end up asking for it with my eggs when were out to breakfast. No ketchup for this girl!
To much suprise I have never made my own salsa at home from scratch, nor have I ever baked my own tortilla chips. This tasty app was so darn easy to make. It will definitely be used for future gatherings and parties at the Bohlson household. If you’ve never made your own salsa before, I highly encourage you to take a spin at it. Play around with fresh ingredients at your local grocery store. There are so many different ways to make salsa, I am pretty sure there are cookbooks dedicated to pages and pages of just salsa! Hope you enjoy 🙂
Ingredients10-20 small corn tortillas ( depends on how many chips you want to make ) 1 can diced tomatoes with green chili’s ( I used Rotel brand) 5 Roma tomatoes 1/3 cup onion 1/2 cup cilantro 1/2 jalepeno (remove seeds for a tamed down version) 3 garlic cloves Juice of 1 lime 1/2 tsp cumin 1/4 tsp kosher salt cooking spray or olive oil mister
1) Chop 1/3 cup of onions and place aside. Remove cilantro leaves from stems, enough to fill 1/2 cup. Chop off tops of each tomato, slice jalepeno in half (remove seeds if you don’t want it spicy), juice 1 lime and place liquid aside. Remove outer layer from garlic cloves, chop off the little stems.
2) Place all ingredients into food processor.
3) Pulse to combine till you reach desired texture. Mine turned out more like restaurant style salsa. Yum!
4) Now time for the tortillas!
5) Preheat oven to 350 degrees. Spritz both sides of each tortilla with olive oil mister or cooking spray.
6) Slice corn tortillas into 6 equal parts and place onto greased baking pan.
7) Sprinkle chips with kosher sea salt before baking. Bake for approx 12-15 minutes untill slightly brown and edges start to turn upwards. Check often to prevent complete charing of chips 😉
8) Remove chips from oven. Serve immediately for tasty results!
Squeeze fresh lime juice on top of warm tortilla chip for a refreshing addition.
My batch of salsa would probably serve 15-20 guests. Mine will probably be gone by next week 😉
Calorie Break Down:
Baked Tortilla Chips- Approx 100 calories for 12 chips (depends on initial calorie count per whole corn tortilla)
Average Salsa – Approx 10 calories per 2 tbsp/ 40 calories for 1/2 cup.