Chips & Salsa Recipe

Prepare tomatoes

Core and roughly chop the ripe tomatoes. If you prefer a less watery salsa, remove some seeds and pulp. Place chopped tomatoes in a medium bowl or food processor bowl.

Mince aromatics

Finely dice the white onion and mince the garlic. Remove seeds from the jalapeño for milder heat, then finely chop the pepper (include seeds if you want more heat).

Combine and pulse (if using food processor)

For a chunky texture: add chopped tomatoes, onion, jalapeño, garlic, cilantro, lime juice, cumin (if using), olive oil, salt, and pepper to the bowl. Gently stir to combine. For a smoother salsa: pulse 4–6 times in a food processor until you reach the desired consistency; do not over-process—stop while still slightly chunky.

Adjust seasoning

Taste and add more salt, lime juice, or cilantro as needed. Let the salsa rest at room temperature for 15–30 minutes to allow flavors to meld, or refrigerate for up to 2 days in an airtight container.

Heat oil

Pour the oil into a heavy skillet or deep pan to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches approximately 350°F (175°C) or a tortilla edge sizzles immediately when dipped in.

Cut tortillas

Stack the corn tortillas and cut each into 6 wedges (like pizza slices) using a sharp knife or pizza cutter.

Fry chips

Working in batches (do not overcrowd), carefully add tortilla wedges to the hot oil in a single layer. Fry 1–2 minutes per side, flipping once, until golden and crisp. Use a slotted spoon or tongs to transfer to a paper towel–lined tray to drain.

Season chips

While still warm, sprinkle the chips lightly with the 1 tsp kosher salt. Let cool slightly—they will crisp further as they cool.

Alternative baked chips

If you prefer baked chips: preheat the oven to 375°F (190°C). Brush or spray both sides of tortilla wedges lightly with oil, arrange in a single layer on a baking sheet, and bake 8–12 minutes, flipping once, until crisp and golden. Season with salt while warm.