Chips & Salsa Recipe

Prepare tomatoes

Core the tomatoes and finely dice them into roughly 1/4-inch pieces. If tomatoes are very juicy and you want a thicker salsa, seed them by scooping out seeds before dicing.

Place the diced tomatoes in a medium mixing bowl.

Add the finely chopped onion and jalapeño to the bowl with tomatoes.

Stir in the chopped cilantro, lime juice, olive oil, and ground cumin until evenly combined.

Season with kosher salt, black pepper, and sugar (if using). Taste and adjust: add more lime for brightness, more salt for seasoning, or more jalapeño for heat.

Cover the bowl and refrigerate the salsa for at least 30 minutes to allow flavors to meld. For best flavor, let rest 1–2 hours. Give it a final stir and adjust seasoning just before serving.

If frying: pour the neutral oil into a heavy-bottomed skillet or pot to a depth of about 1/2 inch (enough to float the tortillas). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small tortilla scrap — it should sizzle and brown in about 20–30 seconds.

Using a sharp knife or pizza cutter, cut each corn tortilla into 6 wedges (triangles). Keep them stacked for quick cutting.

Working in small batches (6–8 chips at a time so oil temperature stays steady), carefully add tortilla wedges to the hot oil. Fry 1–2 minutes, turning with tongs or a slotted spoon, until golden brown and crisp.

Remove chips with a slotted spoon to a paper-towel–lined baking sheet. Immediately sprinkle with kosher salt to taste so it sticks while chips are hot.

If baking (lower-oil option): preheat oven to 375°F (190°C). Brush both sides of tortilla wedges lightly with oil (about 1 tsp oil per 6 wedges) and arrange in a single layer on a baking sheet. Bake 8–12 minutes, flipping once, until crisp and golden. Sprinkle with salt as soon as they come out of the oven.

Allow chips to cool for 5 minutes to crisp fully before serving.