Best 6 Healthy Homemade Chips Salsa Recipes

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In the culinary world, healthy and delicious snacks reign supreme. Homemade chips and salsa are a classic combination that can tantalize taste buds while promoting a balanced diet. This article embarks on a culinary journey to discover the secrets behind creating the perfect healthy homemade chips and salsa. Through careful selection of ingredients, innovative cooking techniques, and a dash of creativity, we'll explore the art of crafting a guilt-free indulgence that satisfies both your cravings and your nutritional needs. Get ready to transform your snacking experience with a burst of flavors and a boost of goodness.

Check out the recipes below so you can choose the best recipe for yourself!

SALSA AND CHIPS



Salsa and Chips image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield about 2 cups

Number Of Ingredients 10

4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/2 medium onion, finely chopped (about 3 tablespoons)
1 jalapeno (or to taste), minced
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
Tortilla Chips, recipe follows
Vegetable oil for frying
Twelve 6-inch corn tortillas (preferably white)
Fine salt

Steps:

  • In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
  • Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
  • Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
  • Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

FRUIT SALSA WITH CINNAMON CHIPS



Fruit Salsa with Cinnamon Chips image

I first made this fresh, fruity salsa for a family baby shower. Everyone wanted the recipe. Now, someone makes this juicy snack for just about every family gathering-and I have to keep reminding everyone who introduced it! -Jessica Robinson, Indian Trail, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 cups salsa (80 chips).

Number Of Ingredients 11

1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwifruit, peeled and finely chopped
1 can (8 ounces) unsweetened crushed pineapple, drained
1 tablespoon lemon juice
1-1/2 teaspoons sugar
CINNAMON CHIPS:
10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine the first 6 ingredients. Cover and refrigerate until serving., For chips, brush tortillas with butter; cut each into 8 wedges. Combine sugar and cinnamon; sprinkle over wedges. Place on ungreased baking sheets. , Bake at 350° for 5-10 minutes or just until crisp. Serve with fruit salsa.

Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.

ANNIE'S FRUIT SALSA AND CINNAMON CHIPS



Annie's Fruit Salsa and Cinnamon Chips image

Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!

Provided by Anonymous

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 45m

Yield 10

Number Of Ingredients 10

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Steps:

  • In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  • Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Nutrition Facts : Calories 312 calories, Carbohydrate 59 g, Fat 5.9 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 461.7 mg, Sugar 15.6 g

HOMEMADE SALSA AND TORTILLA CHIPS



Homemade Salsa and Tortilla Chips image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound tomatoes, diced
1 red onion, finely diced
1 jalapeno, finely diced and seeded
1 clove garlic, smashed
1 lime, juiced
3 tablespoons freshly chopped cilantro leaves
Salt and freshly ground black pepper
Peanut oil, for frying
2 teaspoons kosher salt
1/2 teaspoon chipotle chili powder
8 to 12 corn tortillas

Steps:

  • Add all salsa ingredients to a bowl and toss.
  • For the chips:
  • Preheat peanut oil in a deep-fryer to 350 degrees F.
  • Mix the salt and chipotle powder together in a small bowl.
  • Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.

CHICHARRON EN SALSA (CHICHARRON IN SAUCE)



Chicharron en Salsa (Chicharron in Sauce) image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 19

4 cups canola oil or 1 pound lard
3 pounds pork butt or pork belly (thick layer of fat)
2 tablespoons salt
1 pound green tomatillos (about 8 medium)
1/2 cup fresh cilantro
1 tablespoon dried Mexican oregano
1 tablespoon salt
1 teaspoon cumin
2 cloves garlic
1 pickled jalapeño
1 pound fresh tomatoes (around 4 medium)
1 teaspoon dried Mexican oregano
1 teaspoon salt
2 medium cloves garlic
1 pickled jalapeño
Canola oil, for cooking
1/2 white onion, thinly chopped
4 stalks fresh green onions, cut into 1-inch dice
3 cloves garlic, crushed

Steps:

  • For the chicharron: Preheat a heavy-bottomed pot over medium heat and add the oil or lard. Cut the pork into even 2 1/2-inch squares to ensure even cooking. Once the oil is hot, slowly add the pork. (You can tell that the oil or lard is ready by adding a small slice of onion. If you see the onion sizzling, then the pot is ready for the meat.) Avoid dropping the meat in; you do not want the oil or lard to splash. If you see it boiling, just slowly stir; you do not want the meat to stick to the pot. Continue to cook until the meat turns a brown caramel color, about 1 hour 30 minutes. Once the fat is gone, add the salt to the pot. Let cook for about 5 minutes more, then take the pork out to a colander to release any extra oils.
  • For the salsa verde: In a small pot, add the tomatillos in 1 cup water. Cook over medium-high heat until they go from a bright green color to a light brownish green color, about 8 minutes. Transfer the tomatillos to a blender and add the cilantro, Mexican oregano, salt, cumin, garlic and pickled jalapeño. Blend together, adding a bit of the water the tomatillos were cooked in. (The sauce should be on the thinner side.) Set aside.
  • For the salsa roja de tomate: In a medium pot, bring to a boil the tomatoes with 2 cups water on medium-high heat. Cook until the tomatoes begin to slightly peel, then take them out and add to a blender with the oregano, salt, garlic and pickled jalapeño. (The sauce should the same consistency as the salsa verde.) Set aside.
  • To assemble the chicharron en salsa: In a large saute pan, add some oil and heat on medium-high heat. Saute the onions, green onions and garlic. Add the chicharrones and mix together. Add equal parts salsa verde and salsa roja de tomate. Reduce the heat and have it simmer for about 3 minutes. Remove from the heat, plate and enjoy.

CHIPS AND SALSA SALAD



Chips and Salsa Salad image

Everybody loves chips and salsa! Here's an upgraded version that you don't have to feel guilty about having for dinner.

Provided by scotula138

Categories     Lunch/Snacks

Time 35m

Yield 2-3 2 large dinner or 3 lunch portions, 2-3 serving(s)

Number Of Ingredients 16

1/3 cup extra virgin olive oil
1/4-1/3 cup fresh lime juice from 1-2 lime
1 lime, zested
1 garlic clove, minced
2 tablespoons honey
2 tablespoons heavy cream (optional, but helps cut down on the acid)
1 -2 poblano pepper (roasted, peeled, seeded and cut into large strips)
1 -2 jalapeno pepper (roasted, peeled, seeded and chopped)
6 corn tortillas
2 flour tortillas (8 in)
1/4 cup vegetable oil
2 tablespoons cumin
1/2-1 teaspoon salt
1/8-1/2 teaspoon fresh cracked black pepper
2 1/2 lbs fresh tomatoes (heirloom works best here)
1 bunch cilantro, picked

Steps:

  • Preheat oven to 350 degrees.
  • Make Dressing: combine lime juice, olive oil, zest, garlic, cream, 1/2t salt and 1/4t pepper in a bowl or mason jar and whisk/shake to combine.
  • Roast your peppers until they are a nice even char on all sides. (You can do this on a grill, under the broiler or I like to roast them directly on gas stovetop.) Place your roasted peppers in a bowl and cover with plastic wrap to steam. .
  • Once the peppers have cooled, scrape the skin off, take the seeds out, remove the ribs (if you desire less heat) and cut into strips/dice. Place in a large bowl.
  • While waiting for peppers to cool. Cut both the corn and flour tortillas into half and then into thin strips.
  • Add oil, cumin, salt and pepper to a bowl and stir to combine. Add tortilla strips and toss to coat. .
  • Spread into an even layer on a baking sheet and bake in the oven for 10-15 minutes, until crispy.
  • Cut tomatoes into small wedges or large chunks and place in the bowl with the peppers. Salt generously. Add cilantro and 1/4 cup of the dressing and toss gently.
  • Place the tomato salad on plates and top with tortilla strips. Serve immediately. (If you let it set to long the salt will pull all the juice out of your tomatoes).
  • Optional additions: roasted corn, diced or fried avocado, grilled chicken/pressed tofu (marinated in the dressing), queso fresco.

Tips:

  • Select ripe and flavorful tomatoes: The quality of your salsa depends on the quality of your tomatoes. Choose ripe, juicy, and flavorful tomatoes for the best results.
  • Use a variety of tomatoes: Don't be afraid to use a mix of different types of tomatoes, such as Roma, cherry, and heirloom tomatoes. This will add complexity and depth of flavor to your salsa.
  • Roast your tomatoes: Roasting your tomatoes before making salsa intensifies their flavor and gives them a smoky, caramelized taste. You can roast your tomatoes in the oven or on the grill.
  • Don't over-blend your salsa: Salsa should have a chunky texture, so don't over-blend it. Pulse the ingredients in a food processor or blender until they are combined but still have some texture.
  • Season your salsa to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lime juice or a pinch of cumin for extra flavor.
  • Let your salsa chill before serving: Salsa is best when it has had a chance to chill in the refrigerator for at least 30 minutes. This allows the flavors to meld and develop.

Conclusion:

Homemade chips and salsa are a delicious and healthy snack or appetizer. They are easy to make and can be customized to your own taste preferences. With a few simple ingredients and a little bit of time, you can enjoy delicious, restaurant-quality chips and salsa at home. So next time you're looking for a healthy and satisfying snack, give this recipe a try. You won't be disappointed!

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