Chips & Salsa Recipe
Tortilla chips & homemade salsa
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Ingredients
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Tortilla Chips
Homemade Salsa
Method
Tortilla Chips
- 1
Prepare
If using corn tortillas straight from the package, stack and cut each tortilla into 6 triangles (cut in half, then cut each half into thirds). Place triangles in a single layer on a plate or tray.
- 2
Fry method (crispiest)
Pour 1/2 cup vegetable oil into a large skillet or shallow pan to a depth of about 1/4 inch. Heat over medium-high until oil registers 350°F (or a small piece of tortilla sizzles immediately). Fry chips in batches, 6–8 pieces at a time, turning once, until golden and crisp, about 45–60 seconds per side. Use a slotted spoon to transfer to a paper towel–lined tray. Immediately sprinkle with 3/4 of the kosher salt (about 3/4 tsp) while hot. Repeat with remaining tortillas.
- 3
Baked method (lower fat)
Preheat oven to 375°F (190°C). Brush both sides of tortilla triangles lightly with olive oil (or spray). Arrange in a single layer on a rimmed baking sheet. Sprinkle with kosher salt. Bake 8–12 minutes, flipping once halfway, until edges are lightly browned and crisp. Keep an eye after 8 minutes to avoid burning. Remove and squeeze optional lime over warm chips for brightness.
- 4
Finish
Let chips cool 2–3 minutes to crisp further. Taste and add remaining salt to reach desired seasoning.
Homemade Salsa
- 5
Roast (optional for deeper flavor)
To roast tomatoes and jalapeño: preheat a cast-iron skillet or broiler. Place whole tomatoes and jalapeño on the hot surface or sheet pan and roast, turning occasionally, until skins are blistered and charred in spots, 6–10 minutes. Remove and let cool slightly. If you prefer a fresh salsa, skip this step and use raw tomatoes and jalapeño.
- 6
Prep ingredients
If roasted, peel tomato skins if desired and roughly chop tomatoes. If raw, core and dice tomatoes roughly. Finely mince onion and garlic. Remove seeds from jalapeño if less heat is preferred, then finely dice. Roughly chop cilantro and squeeze 1 tablespoon lime juice.
- 7
Combine
In a medium bowl, combine chopped tomatoes, minced onion, garlic, diced jalapeño, and chopped cilantro. Add 1 tablespoon fresh lime juice, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon olive oil (if using). Stir to combine.
- 8
Adjust and rest
Taste and adjust seasoning—add more salt, pepper, or lime as desired. Let salsa sit at room temperature for at least 10 minutes to allow flavors to meld (or refrigerate up to 2 hours for chilled salsa). Stir before serving.