Chips & Dip

Chips & Dip [The Salsa Cha Cha Remix]

Crispy baked chips with fresh, vibrant salsa that delivers restaurant-quality flavor. This is the appetizer that gets every party started right.

Makes

Serves 6-8

Total Time

1 hr 14 min

Ingredients

For Chips:
6 corn tortillas or cassava tortillas
2 tbsp (30ml) avocado oil
1 tsp (5ml) sea salt
½ tsp cumin
½ tsp chili powder
For Salsa:
4 large tomatoes, diced
½ red onion, finely diced
2 jalapeños, seeded and minced
¼ cup fresh cilantro, chopped
2 tbsp (30ml) fresh lime juice
1 clove garlic, minced
1 tsp (5ml) sea salt
½ tsp cumin

Make it Good For The Gut (Optional)

Add 1 tablespoon fermented jalapeños to salsa for probiotics and extra tang.

Swap Options

Sweet potato chips for tortilla chips, add diced avocado to salsa.

Good To Know

Avocado oil creates perfectly crispy chips while fresh lime juice keeps the salsa bright and vibrant • Use this in: [Loaded Nacho Bowls](see recipe) • Explore more recipes in our catalog.

steps

Step 1

Preheat oven to 400°F (204°C). Cut tortillas into triangles.

Step 2

Brush tortilla pieces with avocado oil and sprinkle with salt, cumin, and chili powder.

Step 3

Arrange on baking sheet and bake 8-12 minutes until crispy and golden.

Step 4

For salsa: Combine all ingredients in bowl and let sit 30 minutes for flavors to meld.

Step 5

Serve chips warm with fresh salsa. Store chips up to 3 days, salsa up to 5 days refrigerated.