Impress all your barn buddies by making your very own chips and salsa! Easy to make and deliciously fresh, these horsey tortilla chips and salsa verde are the perfect pair. They’re so good, they’ll be gone before you know it.
Tortilla Chips
Ingredients:
â—† Flour tortillasÂ
â—† Avocado oil spray
â—† Coarse sea salt
â—† Horse cookie cuttersÂ
Directions:
1. Preheat oven to 375° F.
2. Using a horse cookie cutter, cut out shapes from corn or flour tortillas.
3. Place cut-out tortillas on a baking sheet.
4. Lightly spray, brush or gently wipe each chip with avocado oil and sprinkle with salt.
5. Bake for 7 minutes, or until crisp.
TIP: You can also use gluten-free flour tortillas for this recipe.
Salsa Verde
Ingredients:
â—† 2 pounds tomatillosÂ
â—† 2 jalapeño peppersÂ
â—† 1 large handful of cilantroÂ
◆ ½ large yellow onion
â—† 4 garlic clovesÂ
â—† 1 tablespoon lime juice
◆ 1 large teaspoon coarse sea salt
Directions:
1. Preheat oven to 450° F.
2. Husk (remove the outer layer) and rinse tomatillos. Rinse jalapeños and cut off stems. Line a baking sheet with parchment paper or aluminum foil and place tomatillos and jalapeños on the sheet.
3. Roast for 15-20 minutes and then let cool.
4. Chop onion, mince garlic with a garlic press, remove cilantro leaves from stems, and squeeze limes until you have 1 tablespoon of juice.
5. Add all ingredients to a blender and blend until smooth.
6. Place salsa in a jar and refrigerate until ready to serve.
7. Dip your horsey tortilla chips in your fresh salsa verde and enjoy!
This article about horse-shaped chips appeared in the May/June 2025 issue of Young Rider magazine. Click here to subscribe!
