Chips & Salsa Recipe

Name: Dua Pies Chips & Salsa Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups ripe Roma or vine tomatoes; 0.5 cups red onion; 0.5 cups fresh cilantro (packed, stems removed); 1 unit jalapeño; 2 tbsp fresh lime juice; 1 tsp extra-virgin olive oil; 1 tsp kosher salt; 0.25 tsp black pepper; 0.25 tsp ground cumin (optional); 12 unit corn tortillas (6-inch); 1 cup neutral oil (vegetable, canola, or avocado) for frying; 1 tsp kosher salt (for seasoning); 1 tsp lime zest (optional, for finishing)

Inspired by Dua Pie

Time35m

Serves4

Make Chips & Salsa Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salsa (fresh tomato salsa / Pico de Gallo)

4 cups ripe Roma or vine tomatoes

1/2 cups red onion

1/2 cups fresh cilantro (packed, stems removed)

1 unit Jalapeño

2 tbsp Fresh lime juice

1 tsp extra-virgin olive oil

1 tsp kosher salt

1/4 tsp black pepper

1/4 tsp ground cumin (optional)

Chips (crispy baked or fried tortilla chips)

12 unit corn tortillas (6-inch)

1 cup neutral oil (vegetable, canola, or avocado) for frying

1 tsp kosher salt (for seasoning)

1 tsp lime zest (optional, for finishing)

Method

Salsa (fresh tomato salsa / Pico de Gallo)

Prepare tomatoes

Core and finely dice the tomatoes into roughly 1/4-inch pieces. Place diced tomatoes in a medium mixing bowl and gently press with a spoon to release some juice but not puree.

Dice onion and jalapeño

Finely dice the red onion so pieces are similar size to the tomato. Halve the jalapeño, remove seeds and ribs for milder heat (or leave some for more spice), then finely mince. Add onion and jalapeño to the bowl with tomatoes.

Chop cilantro

Roughly chop the cilantro leaves and tender stems until fine; add to the bowl with tomato, onion, and jalapeño.

Season and rest

Add lime juice, olive oil, kosher salt, black pepper, and cumin (if using). Stir to combine. Taste and adjust salt or lime as needed. Let the salsa rest at room temperature for at least 10–15 minutes to allow flavors to meld (or refrigerate up to 2 hours). If the salsa becomes watery, drain a little of the liquid before serving.

Chips (crispy baked or fried tortilla chips)

Prepare tortillas

Stack 3–4 corn tortillas and cut into 6 wedges each (triangle chips). Repeat with remaining tortillas so you have about 72 chips from 12 tortillas.

Frying method (crispy, traditional)

Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). Work in batches so chips don’t crowd the pan. Fry tortilla wedges 45–60 seconds per side, or until golden and crisp. Use a slotted spoon to transfer to a paper-towel–lined tray and immediately sprinkle with kosher salt (about 1 tsp total) and lime zest if using. Let cool slightly before serving.

Baking method (lower-fat alternative)

Preheat oven to 400°F (200°C). Arrange tortilla wedges in a single layer on baking sheets lined with parchment. Lightly brush or spray both sides with oil (about 2–3 tsp oil per baking sheet). Bake 8–12 minutes, flipping halfway, until edges are browned and chips are crisp. Remove from oven and sprinkle with kosher salt and lime zest.

Finish

Let chips cool to room temperature so they crisp fully. Transfer chips to a serving bowl or platter and serve alongside the salsa. Store leftover salsa refrigerated up to 3 days; chips are best eaten the same day (baked chips may keep a day in an airtight container).