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Ingredients
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Chips
Salsa
Method
Chips
- 1
Cut the Tortillas
Cut each corn tortilla into 6 wedges using a sharp knife or a pizza cutter.
- 2
Heat the Oil
In a deep frying pan or a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of tortilla into it; if it sizzles, the oil is ready.
- 3
Fry the Chips
Carefully add the tortilla wedges to the hot oil in batches. Fry them for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate.
- 4
Season with Salt
Immediately sprinkle the hot chips with salt while they are still warm. Allow them to cool slightly before serving.
Salsa
- 5
- 6
Mix the Salsa
In a large bowl, combine the diced tomatoes, red onion, jalapeño, and chopped cilantro.
- 7
Add Lime Juice and Salt
Pour the lime juice over the mixture and sprinkle with salt. Stir everything together until well combined.
- 8
Chill the Salsa
Cover the bowl with plastic wrap and let the salsa chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.