Spicy Hatch Chile Chips

Hi friends! During the hot months of summer, for a few short weeks, appearing alongside juicy peaches and colorful heirloom tomatoes are bright green Hatch chiles from New Mexico.

Hatch chiles are grown exclusively in the Mesilla Valley of New Mexico. The self-proclaimed “Chile Capital of the World” has the perfect combination of nutrient-rich soil, intense sunlight during the day and cooler dessert nights that contribute to the development of the Hatch Chiles signature thick walls and meaty, flavorful flesh.

Bristol Farms Melissas Produce Hatch Chile Roasting Event

I first discovered Hatch Chiles via Melissa’s Produce and instantly fell in love with these versatile peppers. Something new this year from Melissa’s is this spicy ground Hatch Chile powder. Can you guess what I’ll be making with this?

Hatch Chile Chips

Ok, the title probably gave it away! I made homemade Spicy Hatch Chile Chips. This recipe comes straight from Melissa’s Hatch Chile Cookbook. I love that these chips are baked instead of fried. You simply brush your favorite corn tortillas with a bit of olive oil and sprinkle with Melissa’s Hatch Chile Powder. I also added a bit of garlic salt.

Hatch Chile Chips

Bake the chips in a 350 degree oven for 8 minutes, then check every few minutes until you see the chips start to turn crispy and slightly golden brown at the edges.

These chips were very spicy! If you don’t like a lot of heat in your chips, use a bit less than I did here. Even with the heat, the flavor of Hatch chiles is robust, zesty and provides depth, along with the spice. I love that about this powder!

Hatch Chile Chips

Once completely cool, pair your chips with some Hatch Chile Salsa (available online or at your local grocery store) and perhaps a margarita or two!

Hatch Chile Chips

Tomorrow I’ll be sharing another delicious Hatch recipe with you! Hatch “Season” officially opens on August 3rd and I can’t wait!

For the last two years I’ve attended “roasting events” at Bristol Farms in Palm Dessert to celebrate these phenomenal peppers! This year, I’m going to a roasting again. I have to go! How else will I get my yearly supply of Hatch chiles? Would you like to go to a Roasting too? Check out this list from Melissa’s produce – 2017 Roasting Events Look up the name of your local grocery store (they are listed alphabetically) to find the event closest to you! Don’t see one? No problem! These chiles are available online from Melissa’s or by calling their mail order department at 800-588-0151.

Do you want to know more about roastings? Check out my posts here: Hatch Chile Roasting 2015 and here: Hatch Chile Roasting 2016

And now that you’re hungry, here’s the recipe for those chips! Enjoy my friends!

Spicy Hatch Chile Chips

From Melissa’s Hatch Chile Cookbook by Sharon Hernandez and Chef Ida Rodriguez. Simple, flavorful homemade tortilla chips using Melissa’s Hatch Green Chile Powder

  • 6 corn tortillas
  • olive oil for brushing
  • Melissa's Hatch Green Chile Powder

Preheat the oven to 350 degrees F.

Lightly brush the tortillas with olive on both sides, then sprinkle with Hatch Chile powder - sparingly for mild flavor, generously for spicier chips.

Cut each tortilla into 8 wedges and spread in a single layer on a baking sheet, spacing at least 1/4 inch apart.

Bake the tortilla wedges for 8 minutes, then check every 1 to 2 minutes, watching carefully for the moment when the chips start to turn crispy and sightly golden brown at the edges.

Cool before serving.


Spice: Combine one of these with the Hatch Chile powder and sprinkle on the chips before baking; paprika, cumin, onion powder or garlic powder, or garlic salt!

Cheese: Combine grated Parmesan, cheddar, or pepper Jack cheese with the Hatch Chile powder and sprinkle on the chips before baking

Sweet: Mix cinnamon-sugar with the Hatch Chile powder and sprinkle on the chips before baking.

Hatch Chile Chips

Disclaimer: Melissa’s Produce provided the Hatch Chile Salsa and Green Hatch Chile Powder for me to try. I was not compensated in any other way. All opinions expressed are 100% my own. There are no affiliate links in this post.

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