Gluten Free Tomatillo Salsa and Chips

Tomatillo salsa made from scratch hits differently than anything you'll find in a jar — tangy, smoky, and bright with fresh lime and cilantro. Broiling the tomatillos, jalapeño, onion, and garlic together until blistered and charred is the move that gives this salsa its depth, and the whole process takes less than 15 minutes of active work. The chips are baked from corn tortillas, which are naturally free of wheat and gluten-containing grains, so you get that satisfying crunch without any of the label-reading stress that comes with store-bought snack bags. Everything gets tossed in olive oil, seasoned simply with salt, and finished in a hot oven until golden at the edges — no specialty flours or substitutes needed. This recipe serves four and works beautifully as a party appetizer, a game-day snack, or an everyday addition to taco night. The salsa is also endlessly versatile — spoon it over eggs, grilled chicken, or rice bowls long after the chips are gone.

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