Chips & Salsas Two-ways (vg, Gf) Recipe
A duo of seasonally-inspired handmade salsas with our chile-dusted corn tortilla chips.
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Ingredients
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Chips
Salsa 1: Tomato Salsa
Salsa 2: Mango Salsa
Method
Chips Preparation
- 1
Cut the Tortillas
Cut each corn tortilla into 6 wedges to form chips.
- 2
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 3
Prepare the Chips
In a large bowl, toss the tortilla wedges with olive oil, chile powder, and sea salt until evenly coated.
- 4
Bake the Chips
Spread the tortilla wedges in a single layer on a baking sheet. Bake for 10-12 minutes or until golden brown and crispy, flipping halfway through.
Tomato Salsa Preparation
- 5
Combine Ingredients
In a bowl, combine diced tomatoes, finely chopped red onion, chopped cilantro, lime juice, and salt.
- 6
Mix Well
Stir the mixture well until all ingredients are evenly distributed.
- 7
Chill
Let the salsa chill in the refrigerator for at least 15 minutes before serving.
Mango Salsa Preparation
- 8
Combine Ingredients
In a separate bowl, combine diced mango, diced red bell pepper, finely chopped red onion, chopped cilantro, lime juice, and salt.
- 9
Mix Well
Stir the mixture well until all ingredients are evenly distributed.
- 10
Chill
Let the salsa chill in the refrigerator for at least 15 minutes before serving.