Baked Blue Cornmeal Tortilla Chips with Red Chile Salsa
Crunchy baked tortilla chips made from blue cornmeal served with a vibrant red chile salsa, perfect for snacking or as a party appetizer. This mexican-inspired snacks ready in about 33 minutes blends blue cornmeal, all-purpose flour, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 160 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup blue cornmeal
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 3/4 cup warm water
- 1 tbsp olive oil
- 1 tsp dried New Mexico red chile flakes
- 1 medium tomato, diced
- 1 clove garlic clove, minced
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt for salsa
Instructions
- Step 1: Preheat oven to 375°F and line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, whisk together 1 cup blue cornmeal, 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp baking powder. Add 3/4 cup warm water and 1 tbsp olive oil, stirring until a dough forms. Knead briefly on a floured surface until smooth.
- Step 3: Divide dough into 4 portions and roll each into a thin 8-inch circle. Cut each circle into 8 triangular chips using a sharp knife.
- Step 4: Arrange triangles on the baking sheet in a single layer and bake for 15-18 minutes until crisp and slightly golden, turning halfway through.
- Step 5: Meanwhile, prepare salsa by combining 1 medium diced tomato, 1 minced garlic clove, 1 tsp dried New Mexico red chile flakes, 1 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and 1/2 tsp salt in a bowl. Stir well.
- Step 6: Serve baked blue cornmeal chips warm or at room temperature with the red chile salsa for dipping.
Frequently asked questions
How long does Baked Blue Cornmeal Tortilla Chips with Red Chile Salsa take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Blue Cornmeal Tortilla Chips with Red Chile Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Blue Cornmeal Tortilla Chips with Red Chile Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Blue Cornmeal Tortilla Chips with Red Chile Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Blue Cornmeal Tortilla Chips with Red Chile Salsa?
Mexican snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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