Chips And...salsa Recipe

Prep vegetables

Core and coarsely chop the roma tomatoes. Peel and roughly chop the red onion. Stem the jalapeño, slice in half, remove seeds if you prefer milder salsa, and roughly chop. Peel garlic cloves and roughly chop.

Pulse to desired texture

Add the chopped tomatoes, red onion, jalapeño, garlic, and cilantro to a food processor or blender. Pulse 6–10 times until you reach your desired texture: fewer pulses for chunky salsa, more for smoother. Scrape down the sides as needed.

Season

Transfer salsa to a bowl. Stir in lime juice, sea salt, black pepper, and cumin (if using). Drizzle in the olive oil and mix to combine. Taste and adjust salt, lime, or jalapeño heat as needed.

Rest for flavors to meld

Let the salsa sit at room temperature for 15–30 minutes (or chill up to 2 hours) to allow flavors to meld. If chilled, bring to room temperature for 10 minutes before serving for best flavor.

Prepare tortillas

Stack tortillas and use a sharp knife or kitchen scissors to cut them into 6 or 8 wedges each, depending on preferred chip size.

Heat oil

Pour oil into a heavy skillet or medium pot to a depth of about 1/2 inch. Heat over medium-high until a small piece of tortilla sizzles immediately and oil reaches about 350°F (175°C). If you don't have a thermometer, test with a tortilla corner—the oil should bubble steadily but not smoke.

Fry the chips

Working in batches (do not overcrowd), add tortilla wedges in a single layer and fry, turning occasionally, until golden and crisp, about 1–2 minutes per side. Use a slotted spoon to transfer chips to a paper-towel-lined tray to drain.

Season chips

While still warm, sprinkle the chips lightly and evenly with fine sea salt. Let cool for a few minutes to crisp fully.

Alternative oven method

For baked chips: preheat oven to 375°F (190°C). Toss tortilla wedges lightly with 1–2 tbs oil, arrange in a single layer on parchment-lined baking sheets, and bake 8–12 minutes, flipping halfway, until golden and crisp. Season with salt while warm.

Place salsa in a serving bowl and set the chips on a platter or basket. Garnish salsa with extra cilantro leaves and serve lime wedges on the side. Encourage guests to squeeze lime over the salsa or chips as desired.