Chips And Salsa Recipe

Prepare tomatoes

Bring a medium pot of water to a boil. Make a small X on the bottom of each tomato. Drop tomatoes into boiling water for 20–30 seconds until skins loosen, then immediately transfer to an ice bath. Peel skins, core, and roughly chop tomatoes. Reserve any juices.

Mince aromatics

Finely mince the white onion and garlic clove. Remove seeds and ribs from the jalapeño for less heat if desired, then finely mince.

Mix salsa

In a medium bowl combine the chopped tomatoes and juices, minced onion, garlic, and jalapeño. Add chopped cilantro, lime juice, olive oil (if using), sea salt, black pepper, and cumin (if using). Stir thoroughly to combine.

Adjust and chill

Taste and adjust seasoning—add more salt or lime juice as needed. For best flavor, cover and refrigerate at least 20–30 minutes to let flavors meld. If you prefer a smoother salsa, pulse half the mixture 2–3 times in a food processor and then fold back into the bowl to keep some texture.

Prepare tortillas

Stack the tortillas and cut each into 6 wedges (like slicing a pizza) to make chip shapes.

Heat oil and fry (stovetop)

Pour neutral oil into a large skillet to a depth of about 1/8 inch and heat over medium-high until shimmering but not smoking (about 350°F / 175°C if using a thermometer). Working in batches, add tortilla wedges in a single layer and fry, flipping once, until crisp and golden brown, about 1–2 minutes per side. Use tongs to transfer chips to a paper towel–lined tray and immediately sprinkle with sea salt and optional chili powder. Repeat with remaining wedges.

Alternative oven-baked method

Preheat oven to 375°F (190°C). Toss tortilla wedges with 3 tbs oil in a large bowl to coat evenly. Spread in a single layer on one or two baking sheets. Bake for 8–12 minutes, turning halfway, until edges are crisp and golden. Remove from oven and immediately sprinkle with salt and optional chili powder.

Cool and serve

Let chips cool for a few minutes to crisp further. Transfer to a serving bowl or platter alongside the chilled salsa.