Bama Salsa And Chips Recipe

Name: Bama Salsa And Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baked Tortilla Chips; 1 Bag Small Flour Tortillas; A Few Drizzles of Olive Oil; 1/2 teaspoon Cavender's Greek Seasoning; Kosher or Sea Salt to taste; Cracked Black Pepper to taste; Alabama Salsa; 1 Can Whole Kernel Yellow Corn, drained; 1 Can Black Beans, drained; 1 Can Original Rotelle, drained; 3/4 Can Black Eyed Peas; 1 Palmful of Cilantro, chopped (use as much or as little as you like); 1 1/2 tablespoons Red Onion, Finely Chopped; Juice of 2 Limes; 1 1/2 teaspoons Ground Cumin; 1 teaspoon Kosher Salt; 1/2 teaspoon Cracked Black Pepper

Servings: persons

Baked Tortilla Chips
1 Bag Small Flour Tortillas
A Few Drizzles of Olive Oil
1/2 teaspoon Cavender's Greek Seasoning
Kosher or Sea Salt to taste
Cracked Black Pepper to taste
Alabama Salsa
1 Can Whole Kernel Yellow Corn, drained
1 Can Black Beans, drained
1 Can Original Rotelle, drained
3/4 Can Black Eyed Peas
1 Palmful of Cilantro, chopped (use as much or as little as you like)
1 1/2 tablespoons Red Onion, Finely Chopped
Juice of 2 Limes
1 1/2 teaspoons Ground Cumin
1 teaspoon Kosher Salt
1/2 teaspoon Cracked Black Pepper

1
Preheat oven to 425 degrees.
2
For the salsa, combine all ingredients in a medium bowl. Cover and refrigerate until ready to serve.
3
While salsa is refrigerating, remove tortillas from the bag and using a pizza cutter cut tortillas into triangles. Just cut as many as you need.
4
On an ungreased cookie sheet, place the tortillas triangles flat and not layered on top of each other so they cook evenly. Drizzle tortillas with olive oil and season with salt, pepper and Cavender's Seasoning.
5
Place in the oven, cook until golden brown on one side and then flip tortillas half way through until other side is golden brown. This takes no time at all, so make sure they do not burn. Remove chips from oven and let rest for 5 minutes until mildly crispy.
6
Remove salsa from the fridge, mix to combine and serve side-by-side with baked tortilla chips.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Baked Tortilla Chips, 1 Bag Small Flour Tortillas, A Few Drizzles of Olive Oil, 1/2 teaspoon Cavender's Greek Seasoning, and more.

Yes, Bama Salsa And Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bama Salsa And Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions