Fire-Roasted Salsa Verde with Skinny Chips
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These chips are naturally high in fiber, low in sodium, low in fat! And homemade fresh salsa is virtually sodium free and contains zero preservatives.PFC Hint: Serve as an appetizer with a lean protein dinner such as grilled fish or poultry.
Ingredients
Skinny Chips
- 10 (6-inch) corn tortillas cut into 8 wedges each
- fine sea salt
- ground black pepper
Salsa Verde
- 7 fresh tomatillos papery husks removed
- 1 fresh Anaheim chilli pepper
- 6 clove garlic peeled but left whole
- 4 plum tomatoes
- fine sea salt
- ground black pepper
- 1 bunch fresh cilantro coarsely chopped
- olive oil cooking spray
Instructions
Skinny Chips
- Coat a baking sheet with olive oil cooking spray.olive oil cooking spray
- Spread the tortilla wedges evenly on the pan and coat lightly with cooking spray.10 (6-inch) corn tortillas
- Sprinkle with salt and pepper and bake until crispy, 10 to 15 minutes. *Note: You do not need to turn the chips as they bake.fine sea salt, ground black pepper
- Cool the chips for 5 minutes and serve with my Fire Roasted Salsa Verde
Fire Roasted Salsa Verde
- Preheat the oven to 400°F.
- Coat a baking sheet with cooking spray.olive oil cooking spray
- Arrange the tomatillos, chile, garlic, and tomatoes on the baking sheet and coat lightly with cooking spray. Season with salt and black pepper to taste.7 fresh tomatillos, 1 fresh Anaheim chilli pepper, 6 clove garlic, 4 plum tomatoes, olive oil cooking spray
- Roast until the vegetables are soft and the skins of the tomatillos, chile, and tomatoes are beginning to take on color, about 15 minutes. *If the chile begins to turn brown, remove it and continue roasting the tomatillos, tomatoes, and garlic.
- Remove the vegetables from the oven and turn the oven to broil. Return the vegetables (including the chile) to the oven and broil until lightly charred on one side. *Important: Do not walk away from the oven while the vegetables are broiling because they will go from charred to burned in a matter of seconds.
- Set the vegetables aside to cool for 5 minutes. Leave the oven on, but reduce to 400°F.
- Transfer the tomatillos, tomatoes, and garlic to a blender or food processor. Chop the roasted chile and add about 1 tablespoon to the blender. Blend for about 30 seconds.
- Taste, and if you want it spicier, keep blending in more chopped chile a tablespoon at a time until it’s spicy enough for you. (Don’t throw the entire chile into the blender or your salsa will be too fiery hot and bitter.)
- Mix in one handful of cilantro and salt and black pepper to taste.fine sea salt, 1 bunch fresh cilantro, ground black pepper
- Made to pair perfectly with my Skinny Chips, dip and enjoy!
Video
More About This Recipe
1 Serving is equal to 10 chips and 1⁄4 cup salsa
Nutrition
Calories: 106kcalCarbohydrates: 21gProtein: 2gFat: 2g
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