Pineapple salsa with jerk-spiced chips (Vegan)

Salsa is one of my favourite condiments.

It’s primarily vegetable-based and can have as little as 20 calories a serving. Of course, keep an eye out for added sugar.

I love it, but I’ve never made it homemade!

Since pineapples were the stars of my Tiki Party, I knew I wanted to work them in. Plus, I love that sweet, acidic tang. As I learned with my Hawaiian Meatballs, pineapple goes so well with savoury flavours.


This particular salsa recipe I got from Two Peas and Their Pod. It was bright and jam-packed with tropical flavour. Even though the recipe calls for jalapeno, it is not spicy.

It’s sweet, with a bright flavour from the fresh cilantro and fresh veggies.

The chips were something of a last-minute inspiration. I wanted to do a potato chip-free party. So often, I turn to chips for entertaining. They’re cheap and can easily please a crowd.

Just not for this party.

I bought the corn tortillas to make Hawaiian Pizza Quesadillas (unfortunately, that recipe didn’t end up in any photos, but it was a hit).

I’ve made chips from tortillas before. You get to be more creative and season them however you like. If you don’t like any added salt, you can just toast them in the oven with olive oil.

If you’re vegan, most corn tortillas are vegan. Just make sure you double-check the packaging.

I chose jerk spice to match the island theme of the party. My parents, who love a trip to Jamaica, picked some up for me on their last visit.

Jerk spice combines flavours like cinnamon, nutmeg and pepper. It can be quite spicy, but this recipe won’t overwhelm you with heat.

Pair it with the pineapple salsa and you have a fresh, light(er) snack.

Or, a bright, beautiful bowl to show off at your party!

Jerk-spiced chips


  • 10 corn tortillas
  • 1 tbsp jerk spice
  • 2 tbsp olive oil
  • 1 tsp salt


  1. Preheat oven to 400ΒΊF.
  2. Stack corn tortillas and slice into eight triangles with a sharp knife. Lay flat on a baking sheet. This may need two baking sheets.
  3. Drizzle or brush with olive oil. Sprinkle evenly with jerk spice and salt.
  4. Bake for 10 minutes, or until chips are golden and crispy.


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