Chips & Salsa Recipe
Make Chips & Salsa Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salsa
Chips
Method
Salsa
- 1
- 2
Combine and season
In a medium bowl, combine the diced tomatoes, red onion, jalapeño, cilantro and minced garlic. Add the lime juice, olive oil, salt, black pepper and optional ground cumin. Stir thoroughly to combine.
- 3
Adjust and rest
Taste the salsa and adjust salt, lime or heat as needed. Let the salsa rest at room temperature for at least 10–15 minutes (or refrigerate for up to 2 hours) so flavors meld. If refrigerating, bring to room temperature for 10 minutes before serving.
Chips
- 4
Prepare tortillas
Stack the tortillas and cut each into 6 wedges (triangles).
- 5
Heat oil
Pour oil into a large heavy skillet to a depth of about 1/4 inch (or use a deep fryer). Heat over medium-high heat until shimmering and a small piece of tortilla sizzles and bubbles immediately (about 350°F / 175°C if using a thermometer).
- 6
Fry chips
Working in batches so you don't overcrowd the pan, fry tortilla wedges for 30–60 seconds per side until golden and crisp. Use a slotted spoon or tongs to transfer chips to a paper towel–lined baking sheet to drain.
- 7
Season chips
While still warm, sprinkle the fried chips evenly with the 1 teaspoon of salt. If you prefer a lighter option, brush tortillas lightly with oil and bake at 375°F (190°C) for 10–12 minutes, flipping halfway, until crisp, then salt.
- 8
Serve
Serve fresh chips immediately with the prepared salsa. Keep extra salsa chilled and chips in an airtight container to maintain crispness for up to a few hours.