chips and salsa

Baked corn chips


Cut corn tortillas into 6 even wedges

Spray lightly with olive (or other healthy oil)

Sprinkle with sea salt


Bake on cookie sheet at 400 degrees for approximately 10 minutes until light golden brown.


Fire roasted salsa


14 oz can fire roasted tomatoes

1 sweet onion

1 jalapeño  (or favorite hot pepper)

small bunch cilantro

squeeze fresh lemon

seasoning mix… salt, pepper, garlic, cayenne pepper, chipotle seasoning, onion powder all to taste (or favorite healthy package mix)


In a medium size bowl add:

Add ½  14 ounce can fire roasted tomatoes

Add ½ diced onion

Whole, chopped jalapeño pepper (remove seeds unless you like it extra spicy)

Approximately ¼ c cilantro (to taste)

Lime juice

Dry seasoning


Using a hand blender puree all ingredients under desired texture. Add remaining tomatoes and onions to create chunkier salsa. Salt to taste

recipe by Cindy Pierce


Baked Kale Chips


These crispy treats are just the answer when a salty craving hits. Best when you eat right from oven but you can save in a ziplock bag for later use. I love the Lacinato or Dinosaur kale but all varieties work for this recipe.


 Wash and remove stems from Kale

Tear or cut kale leaves into strips

Place on cookie sheet and lightly spritz with olive oil

Sprinkle with sea salt

 Bake at 400 degrees approximately 10 minutes or until crispy.

 Try using flavored oils and/or add a small amount of maple syrup or agave right out of oven for a sweet and savory treat.

recipe by Cindy Pierce