Wednesday, March 17, 2010

Baked Tortilla Chips & Fresh Salsa

I saw these chips online the other day and just had to make them today, and it only took the evening for all of us to gobble them up! The chips are lightly brushed with oil and than baked, so you're saving a lot on calories vs the fried ones. But the best part is that they are actually crispy, taste like they were fried! I love it when that happens, lol.

The salsa is one of our favourites to go with tortilla chips and it's so easy to make. My sister in law is a native to Belize and she makes the best ceviche, which is basically what this is but ceviche is made with shrimp or cooked chicken added. I don't always have the chicken on hand and I don't care for shrimp so it just seems easier to make it without.

Tortilla Chips

12 corn tortillas, preferably white

Brush both sides sparingly with the oil with a pastry brush, sprinkle with the salt. Stack all the tortillas in one pile and cut into six triangles. Spread on a baking sheet and bake at 350F for about 10-15 minutes, flipping chips once. Remove once they are golden brown.


3 Roma tomatoes, chopped
1 small onion, chopped
1 large jalapeno, chopped
1/2 English cucumber, peeled, seeded and chopped
1 lime
2-3 tbsp chopped fresh cilantro
1/4 tsp garlic powder
1/2 tsp salt
2-3 tbsp water

Mix all the ingredients except the lime and the water, squeeze the lime juice over the salsa. Add just a little bit of water to dilute the lime juice a little. You can adjust the salt and garlic powder to your personal preference. This is best if allowed to sit in the fridge for at least an hour.


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