We’ve have this chips and salsa recipe up our sleeve for a while. It’s just been a matter of getting it down on paper, taking some photos, and sharing it with you. I hope you enjoy this easy salsa as much as we do!

I don’t see much reason to elaborate on this recipe or why we decided to make it. It’s salsa, of course we were going to make a salsa. We’ve made pico de gallo and a few different types of salsa, and this simple recipe has consistently been our favorite. If you don’t feel like baking your own chips, then go ahead and buy your favorite low (or no) salt corn chips.

Salsa with Baked Chips

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SODIUM COUNT: 26 mg per serving; 210 mg in the entire recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 1x

Ingredients

Scale

Salsa:

1 box Pomi chopped tomatoes
3 jalapeno peppers*, to taste ((finely chopped))
½ large onion ((finely chopped))
1 clove garlic ((minced))
1 bunch cilantro ((chopped))
Juice from 1–2 limes
2 tsp olive oil
Black pepper, to taste

Chips:

16 small corn tortillas ((Mission Extra Thin**))

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Instructions

Salsa:

Combine all ingredients in a large bowl and stir well.
For the best flavor, refrigerate the salsa for at least 30 minutes before eating. While the salsa is in the refrigerator, make the chips.

Chips

Preheat the oven to 375°F.
Stack about half the tortillas on a cutting board and cut into six equal-sized wedges. Repeat with remaining tortillas.
Place the tortilla wedges on a baking sheet. The wedges may touch, but do not overlap them. Overlapping will make the chips bake unevenly, which will result in a combination of some chips that are burnt and some that are soft. You will need to bake several batches, depending on the size of your baking sheet.
When the baking sheet is full, place it in the oven and bake the tortillas for 5-10 minutes, or until lightly browned and crispy. Keep a close eye on the chips while they are in the oven; cooking time can vary greatly between ovens. Check the chips after about five minutes. Watch for steam escaping the oven. The tortillas let off more moisture than you’d expect. They probably won’t be finished cooking after five minutes, but this will allow you to rotate the pan if your oven is baking unevenly. Check the chips every 1-2 minutes; it does not take very long for them to go from “almost done” to “burnt.”
When the chips are browned and crisp, remove them from the oven and place in a heat-resistant bowl to cool.
Repeat steps 5-7 until all chips are baked.

Notes

NUTRITIONAL INFORMATION – Yield: 8 servings, ½ cup salsa and 12 chips
Sodium: 26.3 mg, Calories: 280.5, Total Fat: 4.2 g, Saturated Fat: 0.2 g, Cholesterol: 0.0 mg, Carbohydrates: 55.0 g, Fiber: 10.1 g, Sugar: 9.8 g, Protein: 7.1 g.

* Use your best judgement with the Jalapenos. We live in Montana and only have access to weak-sauce peppers. Use as many peppers as you like for your heat preference.

**I use Mission Extra Thin corn tortillas for this recipe, which have roughly 3.5 mg sodium per tortilla.
– If you use different corn tortillas, double check the nutrition label to be sure the sodium levels are appropriate for your diet.
– If you use thicker corn tortillas, the baking time will be longer, but otherwise you can follow the same steps in the recipe.
– If you use larger tortillas, you may want to cut them into eight or more wedges. Don’t feel like baking your own chips? Try some of the salt free corn chips on the market. Our favorites are Garden of Eatin’ No Salt Added Blue Chips, which have 10 mg sodium per serving.

Low Sodium Chips and Salsa

Easy Salsa & Baked Chips