Having been born and raised in Texas, chips and salsa are a household staple. I used to go out and buy a jar of salsa and a bag of chips almost weekly until I discovered how easy it was to make my own chips and salsa! One of the nice things about this snack is that you’re getting at least one serving of vegetables – depending on if you’re a salsa dipper or scooper – packed full of flavor and antioxidants. Lycopene is the star antioxidant found in tomatoes and many of the other beautiful red fruits and veggies like watermelon and red bell peppers. This antioxidant is known for its ability to protect against cancer and cardiovascular disease and is currently looked at as the most powerful antioxidant found in foods. What’s not to love about that? Just another reason to chow down on the salsa – as if the taste alone wasn’t reason enough! One thing to keep in mind when chowing down the salsa, though, is the amount of chips you’re eating. These tasty little creations are packed full of carbohydrates and fat, which is all well and good in moderation. Whether you’re a diabetic, or someone who is watching their carbohydrate intake, here are some low carbohydrate chip alternative to enjoy your salsa with:

  • Bell pepper slices
  • Cucumber slices
  • Pork rinds
  • Celery
  • By itself by the spoonful!

Here is my recipe for salsa and microwave chips! It may sound crazy, but making the chips in the microwave helps reduce fat and salt intake without losing flavor or crunch. I hope you enjoy these recipes as much as I do!


Homemade Salsa


  • 6 Roma tomatoes – Roma tomatoes are “meatier” and will make a thicker, less watery salsa than regular tomatoes.
  • 1/3 cup cilantro leaves
  • 1 jalapeno
  • Juice from 1/2 small lime
  • 1/2 tsp onion powder
  • 3/4 tsp garlic powder
  • Salt to taste
  • Sugar – optional depending on how acidic salsa tastes



  1. Add tomatoes* to food processor and pulse 3-4 times and then add remaining ingredients. Pulse until salsa reaches desired consistency.

*NOTE: I blanched the tomatoes before adding them to the food processor, however this is not required.  If you would like to blanch the tomatoes, simply bring a pot of water to a boil. While waiting on water to boil, fill sink with cold water. Once water on stove begins to boil, add tomatoes to the pot and boil for ~1 minute. After 1 minute, scoop out tomatoes with a slotted spoon and place in cold water in sink. Once all of the tomatoes are in the sink, begin peeling off  the skin – it should slip right off! When all of the tomatoes are peeled, add to food processor and follow the rest of the steps provided above.


Homemade Microwave Corn Chips


  • Corn tortillas (however many you would like – each tortilla makes about 8 chips)
  • Cooking spray
  • Salt


  1. Cut each corn tortilla into 8 triangles and place on plate about 1/2 inch apart. Spray tortillas with cooking spray and salt to taste.


  1. Place plate in microwave for 1 minute and then take the plate out and flip the chips over and place back in microwave for another minute and you’re done!

*NOTE: if more than about 10-12 chips are on the plate at one time when cooking, longer cooking time may be required to get chips to desired crispness.