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Quick and Easy Salsa with Baked Tortilla Chips from

Quick and Easy Salsa with Baked Tortilla Chips

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1 1/2 quarts of salsa 1x


It doesn’t get much easier than this Quick and Easy Salsa! Pair it with these Homemade Baked Tortilla Chips for a healthy snack.




  • 2 (14.5 oz) cans Del Monte diced tomatoes
  • 1 (14.5 oz) can Del Monte stewed tomatoes
  • 68 green onions
  • 1/21 jalapeno pepper, seeds and ribs removed for less heat
  • 1 large handful cilantro
  • juice from 1 lime
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon cumin

Baked Tortilla Chips

  • 12 corn tortillas
  • 1 tablespoon olive oil
  • salt


To make the salsa:

  1. Combine all of the ingredients in a blender and pulse until you reach the desired consistency.

To make the chips

  1. Arrange the oven racks in the top third and bottom third of the oven. Preheat the oven to 350F.
  2. Lay the tortillas out on a work surface and brush with oil. Sprinkle with salt. Stack the tortillas, then cut the whole stack into 8 wedges. Arrange on 2 baking sheets in a single layer. Place the chips in the oven and bake for 7 minutes, then rotate the trays and bake an additional 7 minutes, or until the desired doneness.* Remove from the oven and allow to cool before serving.

Recipe Notes:

*The chips can go from underdone to overdone very quickly, so keep an eye on them. Take them out of the oven when they are still a little pale, as they will continue to brown a bit as they cool.