Chips & Salsa Recipe

Prep vegetables

Core the tomatoes and remove the stem area. Finely dice tomatoes into approximately 1/4-inch pieces. Peel and finely dice half an onion. Stem and halve the jalapeño, scrape out seeds if you want milder heat, then finely mince. Mince the garlic clove. Chop the cilantro leaves, discarding thick stems.

Combine and season

Place the diced tomatoes, diced onion, minced jalapeño, minced garlic, and chopped cilantro into a medium mixing bowl. Add the lime juice, coarse salt, black pepper, and ground cumin (if using). Stir to combine. Taste and adjust seasoning: add more salt or lime if needed. If desired, stir in 1 teaspoon olive oil for a silkier texture.

Rest for flavor

Let the salsa sit at room temperature for 10–20 minutes to allow flavors to meld. For a colder salsa, refrigerate for up to 1 hour before serving. Stir again just before serving and taste for final seasoning adjustments.

Prepare tortillas

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

Heat oil

Pour the oil into a heavy skillet or shallow pot to a depth of about 1/4–1/2 inch. Heat over medium-high until it reaches about 350°F (175°C) or until a small tortilla scrap sizzles and browns within 5–7 seconds. If you don't have a thermometer, test cautiously with one wedge.

Fry chips

Working in batches so chips don't overlap, carefully add tortilla wedges in a single layer to the hot oil. Fry, turning occasionally with tongs, until golden and crisp, about 1 to 1.5 minutes per side (total 2–3 minutes). Remove with a slotted spoon or tongs and drain on a paper towel–lined tray. Sprinkle with fine salt immediately while still hot so salt adheres.

Finish

Allow chips to cool for a few minutes to crisp fully. Repeat with remaining tortillas. Serve warm or at room temperature with the prepared salsa.