Easy Hatch Chile Tortilla Chips and Dip

hatch chile chips and dip

During Hatch Chile season, it’s the fresh chiles that get everyone all excited. There’s nothing quite like the smell of chiles roasting on a warm summer day. But while green chile powder has probably been available in New Mexico and Colorado for ages, I got my hands on some for the first time, courtesy of Melissa’s Produce. They sent the hot, they know me.

I first thought it might be destined for Hatch chile popcorn, but instead I made some Hatch chile tortilla chips and a yogurt dip to go with. Why bother frying your own chips when a bag is so cheap? Because you can sprinkle them with whatEVER you want! Kettle Chips does have a potato chip with green chile, but for me, it belongs on a corn chip.

You can get your hands on Melissa’s Hatch Chile powder, both red and green, via their Web site. If you’re after more of a chile with citrus kick, grab a bottle of Tajin or Trader Joe’s chile lime seasoning.

The sprinkle for the chips and the spice mixture for the dip is virtually the same, the amounts vary a bit to ensure you get a nice hit of flavor once everything is mixed in to the yogurt. It’s the perfect snack for game day, or for when you’re too lazy to use the fresh chiles.

Melissa’s does have chile roasts happening in a few cities this weekend, even though it’s the Labor Day weekend. Check to see if they’re firing the roasters in your area.

Hatch Chile Chips and Yogurt Dip

Print Recipe
Serves: 32 chips, 1 c. of dip


  • 8 corn tortillas, quartered
  • canola oil
  • 1 t. Melissa's Hatch Green Chile powder (Hot or Mild)
  • 1/4 t. garlic powder
  • 1/4 t. onion powder
  • 1/4 t. cumin
  • 1/2 t. kosher salt
  • 1/2 t. nutritional yeast
  • 2 t. Melissa's Hatch Green chile powder
  • 1/2 t. garlic powder
  • 1/4 t. onion powder
  • 1/2 t. cumin
  • 1/2 t. kosher salt
  • juice of half a lime
  • 1/2 t. nutritional yeast
  • 1 c. 2% Greek Yogurt
  • Put a layer of paper towels on a baking sheet and set aside.
  • To make the chips, heat the oil over medium high in a Dutch oven, until it reaches 350F. Drop in 6-8 tortilla triangles and fry for ~1 minute on each side. They should brown only slightly on the edges. Set them on the baking sheet to drain. Immediately sprinkle with the spice mixture.
  • To make the dip, combine the spices in a small bowl. Put the yogurt in a medium bowl, add the spices and lime juice and stir until evenly combined. Let sit for ~10 minutes to allow the flavors to meld.


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