Taco and Kelp Seasoned Tortilla Chips with Salsa Verde

Recipe by Rachelle Hacmac

May is National Salsa Month and we have not one but two kelp-infused salsa-centric recipes for you to try at home. Use Blue Evolution Kelp Puree to whip up a batch of kelp-infused, limey-kelp tortilla chips and salsa verde!

Taco and Kelp Seasoned Tortilla Chips Ingredients⠀⠀⠀⠀⠀⠀⠀

• 1 Tbsp olive oil

• 2 Tbsp Blue Evolution Kelp Puree

• 1 lime, juiced

• 5 corn tortillas, cut into bite-size triangles

• Sea salt

Method

1. Mix olive oil, Kelp Puree, and lime juice in a medium bowl until well combined.

2. Gently toss the tortilla triangles in the mixture, then lay them out on a cookie sheet and salt generously.

3. Bake in a 300 degree Fahrenheit oven for 20 minutes, until crispy.

4. Store in an airtight container, and enjoy with salsa verde!
   

Kelp-Infused Salsa Verde Ingredients⠀⠀

• 5 Tbsp Blue Evolution Kelp Puree

• 1 ½ lbs tomatillos

• ½ white onion, chopped

• 3 cloves garlic

• ¾ cup cilantro (leaves and tender stems)

• 1 Tbsp fresh lime juice

• 1 serrano pepper, stemmed, seeded and chopped (or use it whole for more heat if you want).
  Salt to taste

Method

1. Broil the tomatillos, onion, and garlic for about 5-7 minutes until lightly blackened.

2. Combine all ingredients in a blender and pulse until well combined.

3. Pop in the fridge and serve cold.

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