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Paleo Salsa and Paleo Sweet Potato Chips

There is this one salsa at our city’s Co-Op that is amazing! It comes in three varieties: mild, medium and hot. I like hot. My husband likes medium.

It is made locally, which I love; got to support my local folks! When you read its label, you get a list of all its ingredients, ingredients you can actually pronounce…ingredients you can buy at the store and have in your own kitchen. I love products like that, because they make me feel safe by knowing I’m not consuming any preservatives or “special ingredients”.

But there are foods that are even better than the natural ones you can buy in stores.  Do you want to know what they are? They are the foods and recipes you prepare at home! Not only do you have the healthy ingredients, but also you know exactly how the ingredients have been washed, sliced and stored. You know how clean your kitchen is while making your recipe, and the best part is you get to tell your friends and family you made it!

I was determined to make my own Paleo salsa at home. I needed something to accompany my salsa, so I decided to make Paleo Sweet Potato Chips for good measure.

Paleo Salsa & Paleo Sweet Potato Chips
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
For the Salsa:
  • 1 can of organic diced tomatoes
  • 1 can of organic diced tomatoes with green chilies
  • ½ purple onion, chopped
  • 1 garlic clove, peeled
  • 1 jalapeno pepper
  • ½ cup of cilantro
  • 1 lime, juice of
  • 1 teaspoon of raw honey
  • ¼ teaspoon cumin
  • 1 teaspoon sea salt
For the Sweet Potato Chips:
  • 2 medium sized sweet potatoes
  • 2 tablespoons of olive oil
  • 2 teaspoons of paprika
  • Sea salt, to taste
Instructions
For the Salsa:
  1. Open tomato cans and place tomatoes in food processor. Add in onion, jalapeno pepper, garlic and cilantro, and process until all ingredients are well combined.
  2. Add in lime juice, honey, cumin and sea salt, and process until well incorporated and until desired salsa consistency is reached.
  3. Feel free to add more salt and cumin if needed. Refrigerate for an hour or more before eating.
For the Sweet Potato Chips:
  1. Preheat oven to 375 degrees and arrange rack in the middle.
  2. Cover baking sheets with parchment paper and set aside.
  3. Place sweet potato slices in a zip lock bag and add in oil; close bag and shake well, making sure all chips get covered in oil.
  4. Place sweet potato chips in a single layer on baking sheets, and sprinkle paprika and sea salt evenly to taste.
  5. Bake one sheet at a time until your sweet potato chip edges curl up and get golden brown. Takes around 10 minutes for each baking sheet.
  6. Let chips cool down until they get a bit crispy.
  7. Place your chips in a bowl and enjoy along with salsa!
Notes
Tools You’ll Need for the Salsa:
- Food Processor
- Can opener
- Sharp Knife
- Cutting board
- Measuring spoons
- Citrus Juicer (not essential, but helpful!)

Tools You’ll Need for the Sweet Potato Chips:
- Mandolin slicer
- 3 Baking Sheets (you’ll use them two times around)
- Sharp Knife
- Cutting Board
- Parchment Paper
- Large Ziploc bag
- Measuring Spoons

Salsa recipe makes two 16oz mason jars worth of salsa.
Nutrition Information
Serving size: 1 serving -- Calories: 85 Fat: 3 g. Carbohydrates: 12 g. Protein: 2 g.

Paleo Salsa and Paleo Sweet Potato Chips

Paleo Salsa and Paleo Sweet Potato Chips

Paleo Salsa and Paleo Sweet Potato Chips

Paleo Salsa and Paleo Sweet Potato ChipsPaleo Salsa and Paleo Sweet Potato Chips

Paleo Salsa and Paleo Sweet Potato Chips

Paleo Salsa and Paleo Sweet Potato Chips

Paleo Salsa and Paleo Sweet Potato Chips

Paleo Salsa and Paleo Sweet Potato Chips

Paleo Salsa and Paleo Sweet Potato Chips

Paleo Salsa and Paleo Sweet Potato Chips


10 COMMENTS

    • Exactly the same way basically, you can skin the tomatoes first by soaking them in a bowl of boiling water for a few minutes; the skins will fall right off. You can also remove the seeds if you wish. I love it whole, seeds and skin and CHUNKY!

      Another cool tip is to toast off the chillies on your gas stove. Just hold them over the flame until they blacken then remove the black skin and add to the salsa.

  1. Awesome; I make my salsa at home the same way. It’s a fantastic recipe.

    We cheat with corn chips, but I’m going to make those sweet potato chips. I figure spicy salsa with the sweetness of the potato should equal a HUGE WIN!

    Thanks for posting this.

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