Easy Tomato Salsa with Baked Tortilla Chips

This salsa is made in a food processor, so you don’t have to worry about chopping tomatoes all day. Add a few other ingredients and you’ve got a delicious snack to eat with chips, on tacos, or with a variety of food! Homemade chips are really fun for kids to make at home (recipe below), but you can serve this salsa with store-bought chips as well.

*Please be aware that tortilla chips can be a choking hazard or are hard to chew for toddlers and kids under 4*

​This recipe was created by Happy Kids Kitchen for Veggie Buds Club.

"Learn to Love Veggies" Tip

This salsa tastes fresh and tomato-y, not spicy at all, therefore it is very kid-friendly!
Get your kids in the kitchen: they can help cut the tomatoes into rough chunks, add the ingredients to the food processor, and pulse until everything is roughly chopped.

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Fresh Tomato Salsa with Baked Tortilla Chips

Author: Happy Kids Kitchen

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

This salsa is made in a food processor, so you don’t have to worry about chopping tomatoes all day. Add a few other ingredients and you’ve got a delicious snack to eat with chips, on tacos, or with a variety of food! Homemade chips are really fun for kids to make at home, but you can serve this salsa with store-bought chips as well.

Ingredients

Salsa

• 4 large tomatoes
• 2 scallions or 1/4 of a small onion, trimmed and sliced
• 1/4 cup fresh cilantro or parsley
• Juice from 1/2 a lime
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon chili powder (optional)
• 1/4 teaspoon ground cumin (optional)

Tortilla Chips

• 6 small corn or flour tortillas
• Oil
• Salt

Instructions

1. Cut tomatoes into 8 wedges. Scoop seeds into a bowl and gently squeeze out any excess liquid from the tomatoes. If you skip this step, your salsa will be very watery. Cut tomato wedges into chunks and add to a food processor.
2. Add remaining salsa ingredients and pulse until roughly chopped. Stop a couple times to check the salsa and scrape down the sides. You don’t want to over blend and get tomato soup.
3. For Chips: Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Brush both sides of each tortilla with oil. Sprinkle one side with a pinch of salt. Cut tortillas into 8 wedges (I like to use a pizza wheel) then lay them out individually on the pan. They can be touching but try not to overlap tortilla pieces. Bake until golden brown, 10 to 12 minutes. Check on chips often because they can burn easily. Allow to cool then serve with salsa.

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