Chips And Salsa Recipe

Roast or use raw tomatoes (optional)

If you prefer a smoky, deeper salsa, preheat broiler and roast halved tomatoes (cut side up) on a foil-lined sheet for 6–8 minutes until charred in spots. Let cool. Alternatively, use raw tomatoes for a fresher salsa.

Core the tomatoes and roughly chop them. If roasted, remove loose charred bits but keep roasted flesh. Place chopped tomatoes in a mixing bowl or food processor.

Peel and finely dice the quarter onion (about 1/4 cup). Add onion to the bowl or food processor.

Stem the jalapeño, slice in half lengthwise, remove seeds for milder heat (reserve some seeds if you want more heat). Finely chop and add to the tomatoes. If using a food processor, pulse gently to keep some texture; for a chunkier salsa, finely chop by hand.

Mince the garlic clove and add it to the mixture.

Add chopped cilantro, lime juice, 1 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp cumin (if using), and 1/2 tsp sugar (if tomatoes are very acidic). Stir or pulse briefly until ingredients are evenly combined. Taste and adjust salt, lime, or jalapeño heat as needed.

Transfer salsa to a serving bowl. For best flavor, chill 15–30 minutes to let flavors meld, or serve immediately if preferred.

Preheat oven to 375°F (190°C) if baking chips. If frying, heat a shallow 1/4-inch layer of oil in a heavy skillet over medium-high heat until shimmering (about 350°F).

Stack tortillas and cut each into 6 or 8 wedges using a sharp knife or pizza cutter.

For baked chips: toss tortilla wedges lightly with 1 tablespoon oil (or spray) and spread in a single layer on a baking sheet. Sprinkle 1/2 tsp kosher salt evenly. Bake 8–12 minutes, flipping once, until crisp and golden at edges. Cool slightly before serving.

For pan-fried chips: add remaining oil to the pan (about 2 tablespoons total). Working in batches, fry tortilla wedges 1–2 minutes per side until golden and crisp. Use a slotted spoon to transfer to a paper towel–lined plate and immediately sprinkle lightly with salt.

Allow chips to drain briefly and cool until crisp. Transfer to a serving basket or plate.

Serve chips alongside the salsa. If storing leftovers, keep chips in an airtight container for up to 2 days; salsa will keep refrigerated for 3–4 days.