I so missed the boat with this recipe.
Yesterday was National Tortilla Chips Day, but being out of state on vacation the last 7 days threw off my editorial calendar…so I’m a bit late with the corn chip confetti.
The good news is that you can celebrate the holiday any day! This fresh, delicious Blueberry Salsa with Homemade Tortilla Chips is a snack meant for every day, not just one!
I’m a big tortilla chip lover. Salsa, hummus, queso dip, bean dip…whatever is dippable, my chips are in.
Until now, though, I’d never made my own chips.
I mean, it’s way easier to buy an oversized bag and just dig in, right? I’m all about instant gratification.
BUT. Hubby bought some corn tortillas by accident a few weeks ago, and I’m a faithful flour tortilla kinda gal…I didn’t want them to go to waste, so I figured it was time to try my hand at homemade chips.
EASY with a loud, capital E.
I really need to stop using the “I don’t have time” excuse, because I could easily prep a big batch of these in time for a party or get-together.
And the salsa? Could NOT be simpler. Subtract the garlic and tomato from an ordinary salsa, toss in some blueberries, and bam! It’s a wonderfully fresh and different take on everyone’s favorite dip.
Ingredients
- 3/4-1 cup cooking oil
- 12 corn tortillas
- Kosher salt
- 1 cup fresh blueberries, 1/4 c. left whole
- 1/4 red onion, diced
- 1 jalapeno pepper, seeded and diced
- 3 sweet peppers, seeded and diced
- 1/3 cup cilantro leaves
- 1 teaspoon lime zest
- Juice of 2 limes
Instructions
- Heat deep fryer to 350 degrees F, or pour oil into a cold medium skillet to a depth of 1/8 to 1/4 of an inch and heat. Do not allow the oil to get so hot that it smokes.
- Cut desired amount of tortillas in 6 triangles. Line a large plate with paper towels.
- Place a handful of tortilla triangles into the hot oil, in a single layer. Use tongs or a slotted spoon to distribute the triangles evenly. Fry for about 2 minutes, until the chips just begin to become golden and firm.
- Using tongs or slotted spoon, remove the chips from the oil and place on the paper-towel-lined plate. Sprinkle with desired amount of salt, and place another paper towel on the top of the chips.
- Repeat with remaining chips, working in batches, until all are fried.
- Combine all ingredients in a medium bowl. Toss to combine. Serve with freshly fried tortilla chips.
Have you ever made homemade chips? What kind were they?
Latest posts by Erica Acevedo (see all)
- Vanilla Mint Coffee Creamer - December 24, 2017
- Cranberry Bourbon Cheesecake Bites - December 21, 2017
- Banana Hazelnut Cake Roll - May 23, 2017
- Chocolate Chip Cookie Butter Dip - April 15, 2016
Leave a Reply