Chips + Salsa Recipe

Roast tomatoes and aromatics

Preheat a dry cast-iron skillet or griddle over medium-high heat. Place the whole Roma tomatoes, halved onion (cut into large wedges), whole jalapeño, and garlic cloves (with skins on) on the hot surface. Roast, turning occasionally, until tomatoes and onion develop charred blackened spots and the garlic softens, about 8–12 minutes for the tomatoes and 6–8 for the garlic and onion. Remove and let cool slightly.

Peel and seed

When cool enough to handle, peel the garlic (squeeze gently), remove the tomato cores and any large charred skins you don't want, and halve the jalapeño to remove seeds for milder heat (or leave some seeds for hotter salsa).

Blend to desired texture

In a blender or food processor add the roasted tomatoes, onion, peeled garlic, jalapeño (adjust amount to taste), cilantro, lime juice, salt, and black pepper. Pulse to your preferred consistency: a few quick pulses for chunky salsa, or blend 20–30 seconds for a smoother purée. Taste and adjust seasoning — add up to 1/2 tsp more salt or additional lime juice if needed. Drizzle in olive oil if using and pulse once to emulsify.

Rest and adjust

Transfer salsa to a bowl and let rest at room temperature for 15–30 minutes to allow flavors to meld. Refrigerate if not serving immediately. Salsa will keep in an airtight container in the fridge for up to 4 days.

Prepare tortillas

Stack tortillas and using a sharp knife or pizza cutter, cut each into 6 wedges (like slicing a pizza). Keep wedges covered with a damp towel so they don't dry out while you work.

Heat oil

Pour oil into a heavy skillet so it is about 1/4 to 1/2 inch deep, or use a deep pot if you prefer deep-frying. Heat oil over medium-high until it reaches 350°F (175°C) or until a small piece of tortilla sizzles immediately on contact.

Fry chips

Working in small batches so the oil temperature stays steady, add tortilla wedges in a single layer and fry, turning occasionally, until golden brown and crisp, about 1–2 minutes per side for shallow oil or 30–45 seconds if fully submerged. Use a slotted spoon or tongs to transfer chips to a paper towel–lined baking sheet to drain.

Season

While still hot, sprinkle chips lightly with fine sea salt to taste. Let cool for a few minutes — they will crisp further as they cool.

Make baked alternative (optional)

For a baked version: preheat oven to 375°F (190°C). Lay tortilla wedges in a single layer on a rimmed baking sheet, brush lightly with oil, and bake 8–12 minutes, flipping halfway, until edges are golden and crisp. Season with salt immediately after baking.