Corn Tortilla Chips And Salsa Recipe

Prepare Tortillas

Stack the 12 corn tortillas and cut them into 6 or 8 wedges each (for large chips, cut into 6; for standard chips, cut into 8). Separate wedges so they don't stick together.

Heat oil: In a large heavy skillet or deep frying pan, add about 1/2 to 1 cup oil depending on pan size — you need enough to cover the bottom by about 1/4 to 1/2 inch for shallow frying, or 1 to 1 1/2 inches for deep frying. Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test with a single tortilla wedge: it should sizzle immediately and begin bubbling gently.

Fry chips in batches: Working in small batches (6–10 wedges depending on pan size), add wedges in a single layer, don't overcrowd. Fry, turning occasionally with tongs or a slotted spoon, until golden and crisp, about 1 to 2 minutes per side for shallow fry or 30–60 seconds per side for deeper oil. Adjust heat to maintain steady bubbling but not smoking.

Drain and season: Use a slotted spoon to transfer chips to a wire rack set over a baking sheet or to paper towels to drain briefly. While still hot, sprinkle with kosher salt (about 1 tsp total) and a light dusting of freshly ground black pepper. Let chips cool and crisp for 3–5 minutes.

Repeat until all wedges are fried. If oil darkens or smokes, discard and start with fresh oil.

Prepare produce: Core the tomatoes and remove the seeds if you prefer a less watery salsa; finely dice the tomatoes into roughly 1/4-inch pieces. Finely dice 1/4 cup white onion. Stem and finely mince the jalapeño — remove seeds for mild heat or leave them for more spice. Roughly chop the cilantro leaves (discard large stems) to measure 1/2 cup packed.

Combine ingredients: In a medium bowl, add diced tomatoes, onion, jalapeño, and cilantro. Add 2 tablespoons fresh lime juice and 1 teaspoon sea salt.

Season and taste: Add 1/4 teaspoon ground cumin if using and 1 teaspoon olive oil if using. Stir thoroughly, then taste and adjust seasoning: add more salt or lime juice as needed. Let the salsa rest at room temperature for 10–15 minutes so flavors meld. If making ahead, cover and refrigerate up to 24 hours (bring back to near room temperature before serving).

Arrange warm tortilla chips on a platter or in a bowl. Spoon the fresh salsa into a serving bowl and place alongside the chips.

Garnish: Offer lime wedges and sprinkle crumbled cotija or queso fresco over the salsa or chips if desired.

Serve immediately: Freshly fried chips and just-made salsa are best served within 30 minutes for maximum crispness and flavor.