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    Home Β» Recipes Β» Appetizers

    Easy Salsa Verde with Seasoned Tortilla Chips

    Published: Aug 7, 2015 Β· Modified: Jan 24, 2021 by Alyssa Β· This post may contain affiliate links.

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    This easy salsa verde with seasoned tortilla chips is a quick and simple dip with customizable spice levels and is made using just the food processor! It pairs perfectly with these three-ingredient homemade tortilla chips that couldn't be easier.

    A bowl of salsa verde in front of bowls of tortilla chips.

    Since treating myself to the gift of a lifetime (a.k.a. Amazon Prime), I rarely head out to shopping centers or malls. Rarely! I only make the trip to smell everything at Lush or return things in person so I don't have to pay for return shipping. Buuut one day lately I couldn't resist the siren song of Target and BAM. An onslaught of sweaters! Boots! Backpacks! Fall food! I'll happily browse boots (and broody fall nail polish) every day of the week, but as for everything else? Ummm, please come back when it's September. Pretty please.

    That trip to Tar-jay got me thinking that the exciting/horrifying #PSLisback announcement will probably be smacking us in the face any day now. Oof. Not ready for that. BUT I can't ignore the fact that it's only acceptable to share summertime eats + drinks for a few more weeks, so it's time I kicked my booty in gear and shared the ones I have left before I go and do something crazy like post about ice cream on the first day of fall.

    Bowls of seasoned tortilla chips.

    Speaking of, would you mind an ice cream recipe (or two...) sprinkled throughout the other three seasons? I know I wouldn't because ice cream is a year-round treat for me, but I know it tends to be a deeply personal preference. Kind of like chips and salsa. When I think of chips and salsa, I envision an outdoor deck at sunset, twinkle lights, margaritas - pretty much my ideal summer night. Even though I can do serious work on a bowl of chips and salsa on any day that ends in 'y'.

    So, just in case you most enjoy chips and salsa in the summertime, this recipe for easy salsa verde with seasoned tortilla chips (homemade!) is for you.

    I live near a Mexican restaurant that makes chips and salsa that are to dieeeee for. Three types of salsa come with homemade tortilla chips that never fail to distract me from choosing an entree because I don't have enough hands to simultaneously shovel chips into my mouth and open the menu. Plus the waiters/waitresses never have those judgy eyes when they bring a family-sized refill for a table of two. πŸ™‚

    The first cup of salsa to vanish is the salsa verde, without a doubt. For me it's the Goldilocks of salsas, the perfect medium between mild and hot, which is how this recipe rolls. Because we have grocery store problems, the produce section didn't have tomatillos stocked on a few trips, but I was able to find canned tomatillos in the canned vegetable aisle - and I love how they work in here! They're easy to stock up on and it couldn't be simpler than opening the can, draining the liquid, and adding them to the food processor with the rest of the ingredients. That easy! I left a little bit of texture in this salsa verde, but if you're into a thinner variety, add a little bit of water as you see fit to the food processor until it reaches your preferred consistency.

    A tortilla chip dunked in a bowl of salsa verde.

    Now let's talk about these chips! Plain flour tortillas are gussied up with a brush of olive oil and a bit of seasoned salt for bold flavor.They're baked and once cool, are CRISP! Crisp, baked, homemade tortilla chips - yesssss. One time-saving tip I like to do is to brush olive oil on both sides of a whole tortilla, sprinkle the seasoning on both sides, and then stack two or three tortillas on top of each other. Then I'll grab a pizza cutter and cut through all of the tortillas to make wedges. Much less work than first cutting the tortillas, then wrangling little wedges to brush/season.

    I suggest using a light touch with the seasoned salt as even the smallest bit too much makes them too salty (in my opinion). If you add a little bit too much, which is what I did on one batch, you can easily shake off some of the excess seasoned salt after they've been baked.

    These seasoned chips + that salsa verde = one of my favorite summer (and fall, and winter, and spring...) appetizers.

    A bowl of salsa verde with bowls of tortilla chips.

    Easy Salsa Verde with Seasoned Tortilla Chips

    This easy salsa verde with seasoned tortilla chips is a quick and simple dip with customizable spice levels and is made using just the food processor! It pairs perfectly with these three-ingredient homemade tortilla chips that couldn’t be easier.
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    Course: Appetizers
    Cuisine: Southwestern
    Prep Time: 15 minutes
    Cook Time: 11 minutes
    Total Time: 26 minutes
    Servings: 8 (estimated)
    Calories: 168kcal
    Author: Alyssa

    Ingredients

    For the Salsa Verde:

    • ΒΌ cup chopped cilantro
    • Β½ onion, diced (about ΒΎ cup)
    • 2 jalapeno peppers, seeds removed and finely chopped
    • 1 serrano pepper, seeds in and finely chopped
    • 1 11- or 12-oz can tomatillos, drained and sliced
    • 2-3 teaspoon minced garlic
    • ΒΌ teaspoon cumin
    • ΒΌ teaspoon black pepper
    • ΒΌ teaspoon salt

    For the Seasoned Tortilla Chips:

    • 8 8-inch tortillas (I used flour)
    • 1 tablespoon olive oil
    • Seasoned salt (enough to sprinkle over chips)
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    Instructions

    For the Salsa Verde:

    • Combine all ingredients in a food processor. Blend until mostly smooth.

    For the Seasoned Tortilla Chips:

    • Preheat oven to 350 degrees F. Brush front and back of each tortilla with olive oil (you may want to work in batches). Lightly sprinkle seasoned salt on front and back of each tortilla. Use salt sparingly.
    • Cut each tortilla into eight equally-sized wedges. To make this easy, I stack a few on top of each other and slice into all of them at once with a pizza cutter. Place wedges with a few centimeters between them on a greased, foil-lined baking sheet.
    • Bake for about 6 minutes, or until tops of the tortilla wedges are beginning to turn golden brown. Remove sheet from oven and flip wedges. Return sheet to oven and bake for an additional 5-6 minutes, or until golden brown and fairly crisp. Keep a close eye on them during the second bake to ensure that they don't burn. Remove wedges from oven and place on a wire rack to cool completely. Wedges will continue to crisp as they cool.

    Notes

    To regulate the spice level to a nice 'medium', I removed the seeds from the jalapeno peppers and kept in the seeds of the serrano pepper. If you're looking for a spicier version, add another serrano pepper - either remove the seeds of this second pepper (for a moderate bump up in spice) or leave them in for a hot salsa verde.

    Nutrition

    Calories: 168kcal | Carbohydrates: 25.8g | Protein: 4.4g | Fat: 5.3g | Saturated Fat: 1.3g | Sodium: 618mg | Potassium: 26mg | Fiber: 2.1g | Sugar: 1.4g | Calcium: 70mg | Iron: 1.8mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer

     

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    Comments

    1. Manali @ CookWithManali says

      August 10, 2015 at 1:36 pm

      haha isn't Amazon prime amazing? I do most of my shopping from there including grocery these days! And it's still summer, please fall can wait!! love this salsa, yum!

      Reply
    2. Stephanie @ The Glamorous Gourmet says

      August 08, 2015 at 9:25 pm

      It IS still Summer darn it! That's my story and I'm sticking to it and I've dedicated August on my website to posting sweet, frozen treats due to my steadfast denial of Fall approaching lol:) Look forward to trying your delicious-looking, Summery salsa verde & chips - thanks for sharing!

      Reply
      • Alyssa says

        August 09, 2015 at 10:24 pm

        Haha I so agree with you Stephanie! It most definitely still feels like summer! Thanks! πŸ™‚

        Reply
    3. Ashley says

      August 07, 2015 at 4:49 pm

      1. Yes to ice cream recipes all year round!! haha I don't discriminate based on season πŸ™‚

      2. Target gets me every single time. So dangerous.

      3. Chips + salsa is the best. These look fantastic!!

      Reply
      • Alyssa says

        August 09, 2015 at 10:24 pm

        Thanks Ashley!!

        Reply
    4. Rebecca @ Strength and Sunshine says

      August 07, 2015 at 10:30 am

      That is a bangin' salsa verde! Yum!

      Reply
      • Alyssa says

        August 08, 2015 at 7:49 pm

        Thanks Rebecca!

        Reply
    5. Sarah @Whole and Heavenly Oven says

      August 07, 2015 at 7:55 am

      Oh, man. I'm a TOTAL sucker for salsa verde, but throw homemade tortilla chips into the mix too? I'm a goner. These definitely would not last long with me around! πŸ˜‰

      Reply
      • Alyssa says

        August 09, 2015 at 10:27 pm

        This batch went so quickly! Glad to hear I'm not alone. Thanks Sarah! πŸ™‚

        Reply
    6. lili renarde says

      August 07, 2015 at 6:27 am

      This sounds so good!! Perfect for the BBQ season πŸ™‚ Im going to try this as soon as I can.
      Thank you so much!:)
      lili xxx

      Reply
      • Alyssa says

        August 09, 2015 at 10:28 pm

        Thank you Lili!

        Reply

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