Chips & Dip
Chips & Dip [The Cha Cha Slide Remix]
Crispy homemade baked chips with fresh, vibrant salsa that delivers restaurant-quality flavor and satisfaction. This is the appetizer that gets every party started right and keeps everyone coming back for more.
Ingredients
For Chips:
6 corn tortillas or cassava tortillas (6-inch/15cm)
2 tbsp (30ml) avocado oil
1 tsp (6g) sea salt
1/2 tsp (1g) ground cumin
1/2 tsp (1g) chili powder
1/4 tsp (0.5g) smoked paprika
For Fresh Salsa:
4 large ripe tomatoes, diced small (600g)
1/2 medium red onion, finely diced (75g)
2 jalapeño peppers, seeded and minced
1/4 cup (15g) fresh cilantro, chopped
2 tbsp (30ml) fresh lime juice (1-2 limes)
1 clove garlic, minced
1 tsp (6g) sea salt
1/2 tsp (1g) ground cumin
1/4 tsp (0.5g) black pepper
1 small avocado, diced (optional)
Make it Good For The Gut (Optional)
Add 1 tablespoon fermented jalapeños (chopped) to salsa for probiotics and extra tangy kick. Include 1 tablespoon raw apple cider vinegar with the mother for digestive enzymes and beneficial bacteria. Serve with fermented salsa verde as an additional dip option for gut-friendly variety. Use sprouted corn tortillas when available for easier digestion and increased nutrient availability.
Remix Options
Chip Alternatives: Sweet potato chips (slice thin, bake 15-20 minutes), plantain chips, or beet chips for colorful variety. Salsa Variations: Mango salsa with diced mango and red bell pepper, corn and black bean salsa, or roasted tomatillo salsa verde. Spice Levels: Mild (omit jalapeños, use bell pepper), medium (as written), or hot (add serrano peppers or keep jalapeño seeds). Fruit Additions: Diced pineapple, peach, or strawberries for sweet-heat combination. Herb Swaps: Fresh basil, oregano, or mint instead of cilantro for different flavor profiles. Roasted Version: Roast tomatoes and peppers at 425F (218C) for 20 minutes before dicing for smoky depth. Bean Additions: Black beans, white beans, or chickpeas for protein and fiber boost.
Good To Know
Chip Crispiness: Avocado oil’s high smoke point creates perfectly crispy chips without burning, while even spacing prevents soggy spots. Tomato Selection: Use ripe but firm tomatoes for best texture – overripe tomatoes make watery salsa while underripe lack flavor. Salt Timing: Salt tomatoes and let drain 15 minutes before mixing to remove excess moisture for thicker salsa consistency. Lime Juice Power: Fresh lime juice keeps salsa bright and vibrant while preventing avocado browning when added. Flavor Development: Letting salsa rest 30 minutes allows flavors to meld and intensify – worth the wait for restaurant-quality taste. Storage Strategy: Chips stay crispy 3 days stored airtight at room temperature; salsa keeps 3-5 days refrigerated in sealed container. Serving Temperature: Serve chips at room temperature and salsa slightly chilled for optimal flavor contrast and texture. Make-Ahead Tips: Chips can be made day ahead; salsa improves overnight but add avocado just before serving to prevent browning.
steps
Prep:
Preheat oven to 400F (204C). Line large baking sheet with parchment paper. Cut each tortilla into 8 triangular wedges using sharp knife or pizza cutter.
Season:
Brush tortilla triangles lightly with avocado oil on both sides. In small bowl, mix salt, cumin, chili powder, and paprika. Sprinkle seasoning evenly over tortilla pieces.
Bake:
Arrange seasoned tortilla pieces in single layer on prepared baking sheet, ensuring they don’t overlap. Bake 8-12 minutes until golden brown and crispy, rotating pan halfway through.
Prepare:
While chips bake, dice tomatoes and place in fine-mesh strainer. Sprinkle with 1/2 tsp salt and let drain 15 minutes to remove excess moisture.
Mix:
In medium bowl, combine drained tomatoes, diced onion, minced jalapeños, chopped cilantro, lime juice, minced garlic, remaining salt, cumin, and black pepper. Stir gently to combine.
Rest:
Let salsa sit at room temperature for 30 minutes to allow flavors to meld and develop. If using avocado, gently fold in diced pieces just before serving.
Serve:
Taste salsa and adjust seasoning with additional salt, lime juice, or jalapeños as needed. Serve chips warm or at room temperature with fresh salsa on the side.
Store:
Store leftover chips in airtight container at room temperature up to 3 days. Refrigerate salsa in sealed container up to 5 days for best quality and food safety.