Chips And Salsa Recipe

Prepare the Tortillas

Cut each corn tortilla into six equal triangles to create chip shapes.

Heat the Oil

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chips

Carefully add the tortilla triangles to the hot oil in batches, making sure not to overcrowd. Fry for 2-3 minutes or until they are golden brown and crispy.

Drain and Season

Remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle with salt to taste.

Prepare the Vegetables

Dice the tomatoes, onion, and jalapeño pepper (remove seeds for less heat) into small pieces.

Combine Ingredients

In a mixing bowl, combine diced tomatoes, onion, jalapeño, and chopped cilantro.

Season the Salsa

Squeeze the juice of the lime over the mixture, then add salt and garlic powder. Stir well to combine.

Let it Rest

Let the salsa sit for at least 15 minutes to allow the flavors to meld before serving.