Fire-Roasted Salsa Verde with Skinny Chips

Skinny Chips and Fire Roasted Salsa Verde

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.
Course Appetizer, Side Dish
Cuisine Mexican
Servings 8
Calories 106 kcal


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


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!


More About This Recipe

1 Serving is equal to 10 chips and 1⁄4 cup salsa


Calories: 106kcalCarbohydrates: 21gProtein: 2gFat: 2g
Tried this recipe?Let us know how it was!

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