Ingredients
Scale
For the Baked Chips:
- 6 large corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Cooking spray (optional)
For the Salsa:
- 2 cups diced tomatoes (fresh or canned)
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño (seeded and minced, optional for spice)
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Prepare the Baked Chips:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cut Tortillas: Using a bat-shaped cookie cutter or a sharp knife, cut the tortillas into spooky shapes (bats, ghosts, or triangles).
- Season Chips: In a large bowl, combine the cut tortillas, olive oil, chili powder, garlic powder, and salt. Toss until the chips are evenly coated.
- Arrange on Baking Sheet: Place the tortilla shapes in a single layer on a baking sheet. If desired, lightly spray with cooking spray for extra crispiness.
- Bake: Bake in the preheated oven for 10-15 minutes, or until the chips are golden brown and crispy. Keep an eye on them to prevent burning.
Prepare the Salsa:
- Combine Ingredients: In a mixing bowl, combine the diced tomatoes, onion, cilantro, jalapeño (if using), lime juice, salt, and black pepper. Stir well to combine.
- Chill: Let the salsa sit for about 15 minutes to allow the flavors to meld.
Serve:
- Plate the Chips: Arrange the baked chips on a platter, making them look festive and fun.
- Add Salsa: Serve the salsa in a bowl alongside the chips for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 120 kcal
- Fat: 5g
- Carbohydrates: 18g
- Protein: 2g