Best 16 Salsa And Chips Recipes

HOMEMADE SALSA AND TORTILLA CHIPS

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.

BLACK BEAN SALSA WITH EXOTIC FRUIT AND VEGETABLE CHIPS

Steps:

• Mix first 8 ingredients and garnish with cilantro, optional. Serve with plantain chips and root veggie chips for scooping.

SHRIMP WITH SALSA, AVOCADO, AND CHIPS

Steps:

• Stir together tomatoes, onion, cilantro, chile, ketchup, 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir in shrimp and season with salt and pepper.
• Mash avocados with remaining 1 to 2 tablespoons lime juice and 1/2 teaspoon salt.
• Divide shrimp mixture among jars and layer avocado, cabbage, and crumbled chips on top.

GRILLED CORN AND BEAN SALSA WITH BAKED CORN CHIPS

Steps:

• For Salsa:
• Set up grill or indoor grill pan over medium heat.
• In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob.
• In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well.
• For Corn Chips:
• Preheat oven to 400 degrees F.
• Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.

LIME TORTILLA CHIPS AND ROASTED SALSA

Steps:

• For the roasted salsa: Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper.
• Meanwhile, for the lime tortilla chips: Place the chips on a parchment-lined baking sheet and bake, about 5 minutes. Drizzle with the lime zest, lime juice and toss. Serve with the roasted salsa.

SWEET SALSA AND CINNAMON CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture. Stir to coat and refrigerate.
• Coat both sides of each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips. Bake in preheated oven until golden-brown, about 10 minutes. Allow to cool and serve with the fruit mixture.

COCONUT-PILONCILLO ICE CREAM WITH COCONUT TORTILLA CHIPS AND FRUIT SALSA

Steps:

• For ice cream:
• Combine first 3 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean halves; add bean. Bring to simmer over medium heat, stirring until piloncillo dissolves. Remove from heat. Cover and steep 30 minutes.
• Whisk egg yolks in large bowl. Gradually whisk in coconut milk mixture. Return to same saucepan. Stir over medium-low heat until slightly thickened and thermometer registers 160°F, about 4 minutes. Cool custard 1 hour, then chill at least 2 hours or cover and chill up to 1 day.
• Whisk rum into custard. Remove vanilla bean halves. Process custard in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 6 hours and up to 2 days (ice cream will not get very hard).
• For chips and salsa:
• Preheat oven to 375°F. Line baking sheet with parchment paper. Using small plate as guide, cut out 6-inch round from each tortilla. Cut each round into 6 triangles. Reassemble into rounds on prepared sheet.
• Grind coconut and 1 teaspoon sugar in processor. Beat egg white in small bowl until foamy. Brush some egg white all over each reassembled tortilla. Sprinkle each evenly with 2 teaspoons sugar, then 2 tablespoons ground coconut mixture.
• Bake tortillas until crisp and topping is golden, about 20 minutes. Cool. Break triangles apart. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
• Working with 1 mango at a time, stand mango on its side. Cut off rounded cheek from each side of pit. Using vegetable peeler, remove skin from cheeks and rest of mango. Cut all mango flesh into small dice. Place in medium bowl. Add berries, mint, and 2 tablespoons sugar; toss gently to blend salsa. Use immediately or cover and refrigerate up to 2 hours.
• Scoop ice cream into center of shallow bowls. Top or surround ice cream scoops with fruit salsa. Garnish with coconut chips and serve.
• Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
• ** Mexican raw sugar shaped into hard cones (smaller chunks are sometimes labeled panocha); sold at Latin markets.

TOMATILLO AND YELLOW TOMATO SALSA WITH TORTILLA CHIPS

Steps:

• Make chips:
• In a kettle heat 3/4-inch oil to 375°F on a deep-fat thermometer and fry tortilla wedges, a dozen at a time, until crisp and most of bubbling subsides, about 1 minute, transferring chips with a slotted spoon to paper towels to drain. Sprinkle chips with salt to taste. Tortilla chips may be made 1 day ahead and kept in airtight containers.
• Make salsa:
• In a bowl combine well oil, tomatillos, tomatoes or bell peppers, onion, jalapeños, coriander, and salt to taste and chill salsa, covered, at least 1 hour or overnight.
• Serve salsa with chips.

CHIPS AND SALSA SALAD

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.

ANNIE'S FRUIT SALSA AND CINNAMON CHIPS

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.

CHIPS WITH SMOKED SALMON AND AVOCADO SALSA

Steps:

• With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
• In a bowl, toss the potato slices with the oil. Arrange the slices on the baking sheet. Bake until golden brown, about 20 minutes. Remove the chips from the baking sheet. Season with salt. In another bowl, combine the avocado with the lime juice, herbs and sugar. Season with salt and pepper.
• Top each chip with a piece of salmon and small dollops of salsa and sour cream. Season with pepper.

ANNIE'S FRUIT SALSA AND CINNAMON CHIPS

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.

FRUIT SALSA AND CINNAMON CHIPS

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 and spice mixture.

EGGPLANT SALSA AND HOMEMADE PITA CHIPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
• Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
• Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
• Set the oven to 300 degrees F (150 degrees C).
• Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
• Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.

ANNIE'S FRUIT SALSA AND CINNAMON CHIPS

Steps:

• 1. In a large bowl, thoroughly mix kiwis, Fuji apples, blueberries, strawberries and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
• 2. Preheat oven to 350 degrees F (175 degrees C)
• 3. Coat one side of each flour tortilla with cooking spray. Cut into 8 wedges. In gallon size Baggie put sugar and cinnamon. Add wedges to coat. On cookie sheet spread out wedges. Spray again with cooking spray.
• 4. Bake in preheated oven 10 -12 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

SPICED CHIPS AND ROASTED TOMATILLO SALSA

Steps:

• Cut each tortilla into six wedges; place on ungreased baking sheets. Spritz with cooking spray. Combine the chili powder, cumin and salt; sprinkle over wedges. Bake at 425° for 5-8 minutes or just until edges begin to brown., For salsa, place the tomatillos, onion, jalapeno and garlic in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Broil 4-6 in. from the heat for 14-17 minutes or until tender and lightly browned, stirring once. Cool to room temperature. , Transfer to a food processor; add the cilantro, lime juice and salt. Cover and process until coarsely chopped. Stir in mango. Refrigerate until serving. Serve with chips.