Go Back
Print
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Homemade Chips and Salsa
Fresh salsa and homemade tortilla chips are so simple to make and tastes SO good. Great for an appetizer or side dish, this easy recipe is a must try.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Appetizer, Side Dish
Cuisine:
Mexican
Servings:
8
servings
Calories:
95
kcal
Author:
Jessica Burgess
Ingredients
Salsa:
4
ripe tomatoes
diced (about 4 cups)
2
green tomatoes
optional
1
small onion
diced
1
Tablespoon
lemon juice
1
Tablespoon
lime juice
1
packet
salsa mix
Tortilla Chips:
10
corn tortillas
frying oil of your choice
we used canola
salt
to taste
Instructions
In a bowl, combine the diced tomatoes, onion and juices. Mix well.
Stir in the salsa mix until fully combined. Cover salsa with plastic and refrigerate.
For the Chips:
Heat the oil to 350 degrees in a heavy bottomed stock pot or kettle of frying oil on medium-low.
Use a thermometer if you have one.
Cut the corn tortillas in half and then in half again to create triangles.
When the oil is to temperature, carefully drop a few triangles into the oil (how many will depend on the size of your pan)
Using a metal spatula, carefully turn the chips one time. Cook until golden brown. Place on a paper towel or paper bag to drain, salt immediately.
Nutrition
Serving:
1
serving (1/2 cup salsa and 6 chips)
|
Calories:
95
kcal
|
Carbohydrates:
20
g
|
Protein:
2
g
|
Fat:
1
g
|
Sodium:
22
mg
|
Potassium:
289
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
710
IU
|
Vitamin C:
17.9
mg
|
Calcium:
40
mg
|
Iron:
0.8
mg