Watermelon Salsa with Homemade Tortilla Chips
Published Jun 28, 2021
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If you’re looking for something to snack on that epitomizes summer, try this Watermelon Salsa with Homemade Tortilla Chips!
Tips for choosing the best watermelon:
• Choose melons that feel heavy for their size. This indicates juiciness and a higher concentration of flavor.
• When selecting watermelon, look for melons that have a yellow spot somewhere on the rind. These tend to be sweeter melons. Also choose a rind with a matte appearance. A shiny rind can be an indicator of an underripe melon.
Watermelon Salsa with Homemade Tortilla Chips
Ingredients
For the chips:
- 12 (6-inch) gluten-free corn tortillas
- 1 tablespoon (15 mL) extra-virgin olive oil
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
For the salsa:
- 4 cups (610 g) diced seedless watermelon
- ½ medium red onion, , diced
- ½ cup (30 g) chopped cilantro
- ½ cup (10 g) chopped mint
- 1 medium jalapeño, , seeded and finely chopped
- Juice and zest of 1 lime
Instructions
- Make the chips: Preheat the oven to 350ºF. Brush both sides of the tortillas with oil. Stack the tortillas on top of one another and cut into sixths to make wedges. Spread the wedges out on 2 large rimmed baking sheets. Sprinkle generously with salt and pepper.
- Bake for 12-16 minutes, until the chips are lightly browned and crisped, rotating the pans once halfway through. Cool to room temperature while preparing the salsa.
- Make the salsa: Add all ingredients for the salsa to a large bowl. Toss gently to combine. Serve with the chips.
Nutrition
Calories: 172kcalCarbohydrates: 32gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 27mgPotassium: 258mgFiber: 4gSugar: 7gVitamin A: 852IUVitamin C: 13mgCalcium: 62mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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