Chips & Salsa Recipe

Prepare tortillas

Stack the 12 corn tortillas and cut them into 6 wedges each (or cut into desired chip shapes). Separate wedges so they do not stick together.

Heat oil

Pour about 1 cup vegetable oil into a medium heavy-bottomed skillet or saucepan so it is roughly 1/2 to 1 inch deep. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when added.

Fry chips

Working in batches (don't crowd the pan), carefully add tortilla wedges in a single layer and fry 1 to 2 minutes per batch, flipping once, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined baking sheet to drain.

Season chips

While still warm, sprinkle chips evenly with 1 teaspoon kosher salt. Let cool to room temperature; they will crisp further as they cool. Keep in a single layer until serving to avoid steaming.

Prepare produce

Core and seed the tomatoes if desired, then finely dice to yield about 2 cups. Finely dice the onion and jalapeño (remove seeds for milder heat). Chop the cilantro and measure lime juice.

Combine ingredients

In a medium bowl combine the diced tomatoes, diced onion (1/2 cup), chopped cilantro (1/4 cup), and minced jalapeño. Add 2 tablespoons fresh lime juice.

Season and rest

Add 3 teaspoons sea salt, 1 teaspoon black pepper, and 1 teaspoon ground cumin if using. Stir thoroughly to combine. Taste and adjust seasoning (more salt or lime) as desired. Let salsa rest at room temperature for 10–15 minutes to allow flavors to meld; refrigerate if holding longer.

Serve

Transfer the salsa to a serving bowl. Arrange tortilla chips around or alongside the bowl and serve immediately. Store leftover salsa in an airtight container refrigerated up to 3 days; chips are best fresh but can be kept in an airtight container at room temperature for 1–2 days.