Chips & Pico De Gallo Recipe

Prepare tomatoes

Core and finely dice the tomatoes into roughly 1/4-inch pieces. If tomatoes are very watery, scoop seeds and excess juice into a bowl and discard or reserve for another use to avoid soggy pico. Measure out 2 cups diced.

Dice onion

Peel and finely dice white onion to about 1/8–1/4-inch pieces. Rinse diced onion under cold water and drain briefly if you want a milder onion flavor; otherwise add directly. Use 1/2 cup.

Prepare jalapeño

Slice the jalapeño lengthwise, remove seeds and membranes for milder heat (leave some for more heat). Finely mince and measure about 1–2 tablespoons depending on heat. Add to bowl with tomatoes and onion.

Chop cilantro

Roughly chop cilantro leaves and tender stems and measure 1/2 cup packed. Add to the tomato mixture.

Season and combine

Add 2 tablespoons fresh lime juice, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the bowl. If tomatoes are acidic, add optional 1/2 teaspoon sugar. Toss gently to combine and taste; adjust salt or lime as needed.

Rest

Let the pico sit at room temperature for 10–15 minutes to allow flavors to meld before serving. Refrigerate if holding longer (up to 6 hours) and bring back to room temperature before serving for best flavor.

Prepare tortillas

Stack tortillas and cut each into 6 wedges (cut in half, then into thirds) to make roughly triangular chips. Pat any excess moisture off with a paper towel.

Heat oil

Pour 1 cup vegetable oil into a heavy skillet or shallow pot to a depth of about 1/4–1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small tortilla corner sizzles immediately but does not brown instantly.

Fry chips

Fry tortilla wedges in batches (do not overcrowd) for 45–90 seconds per side, or until golden and crisp. Use a slotted spoon or tongs to turn chips and remove to a paper towel–lined baking sheet to drain. Keep an eye on color; chips will darken quickly.

Season chips

While still warm, sprinkle chips with about 1 teaspoon kosher salt evenly (adjust to taste) and optional 1/2 teaspoon lime zest if using. Toss gently to coat.

Alternative oven method

For baked chips: preheat oven to 375°F (190°C). Brush both sides of tortilla wedges lightly with oil, arrange in a single layer on a baking sheet, and bake 10–15 minutes, flipping halfway, until crisp and golden. Season as above.