Restaurant Style Salsa with Baked Lime Tortilla Chips

Restaurant Style Blender Salsa with Baked Lime Tortilla Chips are so fresh and ready to eat in less than 10 minutes! 

Well, good Monday morning! Are you all bright and beaming because you’re happy to be alive?

Thought so!

Me and my little munchkin had a bit of a girls weekend because my husband was off at his monthly National Guard drill. Even though I hate hate hate having him away and begrudgingly let the state of Oregon borrow him, we tried to make the most of the weekend. “Making the most of it” meaning: eating all the Halloween candy in the house, shopping, cookie making, sleeping in-ing {or at least trying to sleep in–daylight savings kind of screwed me over}, mini pie making, and salsa and chips making. A good weekend indeed!

AND, as a bonus, I was able to have a little free time to myself which means I caught up on blogging 🙂 Yippee! So be sure to check out our trip to Seattle and to vote on the Oreo Finalists desserts! I really mean it.

Anyways. This salsa is the bomb. I love fresh salsa a bunch and even posted a Sweet & Spicy Salsa a few years ago that is similar  to this but, sometimes, you gotta make the old school, plain jane kind of salsa. I purposely made this plain and MILD because {1} I am a woosie {2} I like things plain and {3} I have a picky child. The end. Oh, and I had all the ingredients on hand. Aaaaand felt like Mexican. Which is every 12 hours these days.

I didn’t have my favorite ‘Hint of Lime’ Tostitos hanging around, so I tried making my own. SO SO good 🙂 I love limey things. Especially crunchy salty limey things. These chips did not disappoint. Obviously they weren’t the same because I baked them, but super delicious none the less. Fabulous time saver when you’re in a pinch. Both of these items were ready in about 5 minutes each, so 10 minutes from now you could have this snack whipped up. Perfect for upcoming holiday parties! Hint hint.

Here’s how you make it:

For the chips, start by cutting a few tortillas into wedges and throwing them into a bowl. Like so.

To that we’re going to add 3 things: olive oil, salt and lime zest. First, toss the oil over the chips. Not a lot….1/2 tablespoon.

Then you’ll mix together the salt and lime zest and make a margarita. WAIT. Wrong recipe.

Toss the salt and lime juice in with the tortilla wedges and place onto a baking sheet. If you want them to brown all even steven, place them in one nice even layer. Clearly I didn’t care too much about that. Bake these at 350 degrees for 3-5 minutes or until browned, crispy and fragrant.

While the chips bake, we’ll make the salsa. Pour 3 cans of petite diced tomatoes into a blender. I don’t think it really matters if you use diced tomatoes instead of petite diced tomatoes since it’s all getting blended anyways.

To the blender, add in some jalapenos, garlic, red onion and lime juice.

And don’t forget a good handful of cilantro. Make sure you wash your cilantro well before adding it into the blender! I speak from experience.

Now add in a few seasonings and that’s it! Pulse this in the blender until the desired consistency is reached. I like mine in itty-bitty chunks.

This right here is perfect! Pour this into a bowl and get ready to live.

Your chips should be just about ready, so pull those babies out and dig in!

This right here is a thing of delicious beauty. And, it’s low fat and healthy too….assuming you don’t eat it all yourself. Perfect as an after school snack or appetizer. The salsa can stay fresh in the fridge for up to 3 weeks in an airtight container. I’m sure it could last longer then that, but it’s so good, you’ll want to throw this onto everything in site.

I almost just ate this with a spoon that’s how good it is. Or just another sign that I’m weird. The printable is below….have a great week!

Restaurant Style Salsa with Baked Lime Tortilla Chips

Yield: about 6 cups of salsa; 4 servings of chips


  • for the salsa-
  • 3-10 oz. cans diced tomatoes
  • 1 large clove garlic, roughly chopped
  • 1/3 cup diced red onion
  • 1 jalapeno, seeded and roughly chopped
  • 1/2 bunch cilantro, washed {about 1 cup}
  • 1 lime, juiced
  • 1/2 teaspoon salt {or more to taste}
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon cumin
  • for the chips-
  • 4 burrito sized tortillas, sliced into wedges
  • 1/2 tablespoon garlic infused olive oil
  • 1/2 tablespoon salt
  • zest of 1 lime


  1. Preheat oven to 350 degrees. Place sliced tortillas into a large bowl. Drizzle oil over wedges and toss to coat evenly. In a small bowl, stir salt and lime zest together and sprinkle over tortillas. Toss again to coat evenly. Place onto baking sheets in one even layer and bake 5-7 minutes or until golden brown and crispy.
  2. For the salsa--place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings, and serve with chips.
  3. Store salsa in airtight containers for up to 3 weeks in refrigerator.


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