Sun Chips Garden Salsa contains inflammatory seed oils (sunflower/canola oil) and artificial additives like maltodextrin and natural flavors. This clean version replaces seed oils with heart-healthy avocado oil, uses real organic cheeses instead of processed cheese powders, and authentic herbs/spices instead of artificial flavoring.
Based on: Garden Salsa Flavored
· Makes approximately 30 servings
· Serving: 28g (about 1 oz)
Why This Recipe is Seed Oil Free
Commercial Garden Salsa Flavored from Sun Chips often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Replaces refined sugar and dextrose, balances savory flavors
Organic citric acid
1g (about 0.25 teaspoon) · Milliard Organic Citric Acid
Provides tangy brightness that mimics tomato acidity in salsa
Instructions
Step 1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a large mixing bowl, whisk together all dry ingredients: corn meal (300g), wheat flour (150g), rice flour (100g), oat flour (75g), cheese powder (25g), salt (6g), onion powder (4g), garlic powder (2g), paprika (2g), coconut sugar (8g), and citric acid (1g). Whisk thoroughly for 2-3 minutes to ensure even distribution — cheese powder and spices tend to clump, so break up any lumps with the back of a spoon.
Step 2. Create a well in the center of the dry ingredients. Add avocado oil (60ml) and 120ml (0.5 cup) warm water. Using a wooden spoon or your hands, mix until a cohesive dough forms. The mixture should hold together when squeezed but not be sticky. If too dry, add water 1 tablespoon at a time. If too wet, add more corn meal 1 tablespoon at a time. Let the dough rest for 10 minutes to allow the flours to hydrate fully.
Step 3. Divide the dough in half for easier handling. On a lightly floured surface (use corn meal), roll each portion very thin — about 2-3mm thick, similar to a tortilla. The thinner you roll, the crispier your chips will be. Use a pizza cutter or sharp knife to cut into triangular chip shapes approximately 5cm wide. Don't worry about perfect uniformity — rustic shapes add character.
Step 4. Carefully transfer cut chips to the prepared baking sheets, spacing them about 1cm apart. They will not spread during baking. Lightly brush tops with additional avocado oil (about 1 tablespoon total) for extra crispiness and color. Bake for 12-15 minutes, rotating pans halfway through, until edges are golden brown and chips feel firm when tapped. They should sound crisp, not soft.
Step 5. Cool completely on baking sheets for 10 minutes — they will continue crisping as they cool. Taste and adjust seasoning if needed by tossing with additional salt or spice blend. Store in airtight containers for up to 1 week at room temperature, or freeze for up to 3 months. Serve as a snack or with organic salsa, guacamole, or hummus. Each serving is approximately 28g (about 15-20 chips depending on size).
Storage
Store in airtight containers at room temperature for 5-7 days. For maximum crispiness, place a small piece of parchment between layers. Can be frozen for up to 3 months. Refresh crispiness by baking at 300°F for 3-5 minutes if needed.
Cost Comparison
Cost per serving (homemade)$0.13
Cost per serving (store-bought)$0.18
Savings28%
Initial ingredient investment is higher ($68 total) but creates 15-20 batches. Long-term savings compound significantly, plus you control every ingredient for superior nutrition and avoid inflammatory seed oils.