Bat-Shaped Tortilla Chips with Easy Homemade Salsa 

Steps

• To Make the Salsa:

• 1

  Combine fire-roasted tomatoes, quartered Roma tomatoes, onion, garlic, and jalapeño in a food processor. Pulse for about one minute until mostly combined.

  
• 2

  Add lime, cilantro, cumin, and salt. Pulse for another minute until combined or to desired consistency. (Blend on “low” for a smoother salsa, or pulse for only 30 seconds for a chunkier salsa.)

  
• 3

  Transfer to a Chinet Classic^® 16oz bowl, cover with plastic wrap, and refrigerate until ready to serve.

• To Make the Bat-Shaped Tortilla Chips:

• 1

  Preheat the oven to 375˚ F.
• 2

  Press the bat-shaped cookie cutter firmly into the tortillas to cut out bat shapes.

  Tips: We recommend using a rolling pin to press down onto the cookie cutters while cutting out the chips or wearing an oven mitt to press down on the cookie cutters.

  
• 3

  Transfer bat cutouts to two large, rimmed baking sheets lined with parchment paper. Lightly drizzle with avocado oil, followed by half of the lime juice. Spread the oil and lime juice over the cutouts, then sprinkle with half of the chili powder.

  
• 4

  Flip cutouts over and repeat with a little more oil, remaining lime juice, and remaining chili powder.
• 5

  Bake cutouts at 375˚ F for 10 minutes until golden brown and mostly crisp. (They will continue to crisp as they cool.)
• 6

  Sprinkle with salt immediately after removing them from the oven. Once the chips are cool enough to handle, serve on a Chinet Classic platter^® alongside the prepared salsa.

  

• Air Fryer Option for Bat-Shaped Tortilla Chips: 

• 1

  Preheat air fryer to 350˚ F
• 2

  Prepare chips through step four. Working in batches, add chips to air fryer basket and fry for 3 minutes, flip, and fry another 2-3 minutes until crispy.
• 3

  Sprinkle each batch with salt as soon as they are removed from the air fryer.