Healthyhomemadechipssalsa Recipes
HEALTHY HOMEMADE CHIPS & SALSA
Very quick to make and a great heathly snack. Can be modified to suit all tastes. I don't like peppers and my husband doesn't like regular corn chips, so I came up with this recipe which suits both of us.
Provided by Belfast_Jen
Categories Sauces
Time 10m
Yield 24 chips, 2 serving(s)
Number Of Ingredients 8
Steps:
- To Make Salsa:.
- Combine all the ingredients in a blender and pulse until you form a rough paste. Add more salt/chilli/corriander to taste.
- To Make Chips:.
- Pre-heat oven to 200 oC.
- Split pitta bread in two.
- Slice pitta bread into triangular 'chips'.
- Bake on a metal tray for 3-4 minutes.
- Now dip and enjoy!
- Notes:.
- If the salsa is too watery, add a little more tomato paste.
- You don't need any oil on the pitta bread, which makes the chips extra healthy. They cook very quickly, so don't forget about them when you put them in the oven!
- To make extra hot chips, pat them with water and sprinkle with cayenne pepper before baking.
Nutrition Facts : Calories 206.4, Fat 1.1, SaturatedFat 0.2, Sodium 394.3, Carbohydrate 42.6, Fiber 3.9, Sugar 6.8, Protein 7.5
SALSA ROJA
Most of the flavor in my homemade salsa roja recipe comes from dried mild chiles, like ancho, guajillo, and pasilla. Use this mild salsa on tacos or chips.
Provided by Jarrett Melendez
Time 45m
Yield Makes 4½ cups
Number Of Ingredients 10
Steps:
- Combine 1 large white onion, halved, 4 medium plum tomatoes (about 12 oz.), halved, 1-2 serrano chiles, 4 garlic cloves, and 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20-25 minutes.
- Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon, and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about 2 minutes. Taste salsa and add more salt if needed.
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