Homemade Veggie Salsa & DIY Corn Chips

Homemade Veggie Salsa & DIY Corn Chips

This Lunchable-inspired recipe is so simple, and it’s full of nutritious FUEL! This delicious salsa is loaded with veggies and so tasty!

Ingredients

Veggie Salsa
  • 1 can of canned tomatoes (28 oz.), drain juice
  • 1/2 cup chopped onion
  • 1/3 cup cilantro
  • 1/2 tsp cumin
  • 1 can of diced tomatoes & green chiles (rotel) drain juice
  • 1 garlic cloves
  • 1/2 cup green bell pepper chopped
  • 1 jalapeño chopped
  • 1 lime juiced
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • Corn Chips
  • additional seasonings as desired
  • cooking spray
  • 4 corn tortillas medium-sized
  • salt
  • Procedure

  • To make your salsa, add canned tomatoes, rotel, cilantro, and lime juice to your food processor. Pulse 8 to 10 times.
  • Then, add chopped onion, green bell pepper, jalapeño, garlic, cumin, salt, and pepper.
  • Pulse another 8 to 10 times, keeping a chunky consistency.
  • Enjoy immediately with chips, or refrigerate and save for later.
  • To make your corn chips, preheat oven to 350°F (180°C).

  • Cut tortillas using a small cookie cutter.

  • Spray all tortillas with cooking spray and sprinkle with salt and any additional seasonings as desired.

  • Flip each chip, then spray and add seasonings again.

  • Transfer to a baking rack on top of a baking sheet (or a tray lined with parchment or foil and sprayed).
  • Bake 15-18 minutes, until crisp but not too brown. Flip once if not using a baking rack.
  • Cool before enjoying with your salsa! Lasts 3 days. 

  • Nutritional Info

    Serving: 1/2 cup salsa (nutrition excluding corn chips),
    yields about 4 cups of salsa servings
    Calories: 41

    • 9g Carbs

    • 0g Fat

    • 1g Protein

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