Large Chips And Salsa Recipe

Prepare tortillas

If tortillas are refrigerated, bring to room temperature for 10 minutes. Using a sharp knife or pizza cutter, cut each 8–10" corn tortilla into 4 large triangular chips by slicing in half, then each half in half again.

Fry method (crisp, traditional)

Pour vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1/2 inch (approximately 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately. Working in batches to avoid crowding, carefully place tortilla pieces in the hot oil and fry, turning once with tongs, until golden and crisp, about 30–45 seconds per side. Use a slotted spoon to transfer chips to a paper towel–lined tray. Immediately sprinkle with kosher salt while still hot. Repeat with remaining tortillas.

Baked method (lighter)

Preheat oven to 400°F (200°C). Lightly brush both sides of tortilla pieces with oil or use a spray. Arrange in a single layer on a baking sheet lined with parchment, keeping space between chips. Bake 7–10 minutes, flipping once halfway through, until edges are golden and chips are crisp. Remove and sprinkle with kosher salt.

Allow chips to cool on a rack for a few minutes; they will crisp further as they cool. Keep chips warm in a low oven (200°F / 95°C) on a tray if serving immediately and making multiple batches.

Seed and finely dice the tomatoes: cut tomatoes in half across the equator, scoop out seeds and excess juice, then dice. Place diced tomatoes in a medium mixing bowl.

Add the finely diced onion, chopped cilantro, and finely chopped jalapeño to the bowl with tomatoes. Taste a small piece of jalapeño first to gauge heat and adjust amount as desired.

Add 2 tablespoons fresh lime juice, 1 teaspoon sea salt, 1/4 teaspoon black pepper and 1/4 teaspoon ground cumin (if using). Gently stir to combine. Taste and adjust seasoning — add more salt or lime if needed.

Let salsa rest at room temperature for 10–15 minutes to allow flavors to meld. Refrigerate for up to 2 days in a sealed container; bring to room temperature and stir before serving.

Transfer chips to a large platter or shallow bowl. Place fresh salsa in a serving bowl alongside. Offer lime wedges and optional cotija on the side for guests to squeeze and sprinkle as desired.

Serve immediately while chips are crisp. If storing chips, keep in an airtight container at room temperature for up to 2 days (best when freshly made). Salsa will keep in the refrigerator for 48 hours.