Chips & Salsa Recipe

Prep the produce

Core the tomatoes and cut into quarters. Peel and coarsely chop the white onion. Remove the stem and seeds from the jalapeño for mild heat (leave some seeds for more heat); roughly chop.

Pulse to desired texture

Place the tomatoes, chopped onion and jalapeño into a food processor or blender. Pulse 6–8 times until the mixture reaches your desired consistency — short pulses for a chunky salsa, longer for a smoother salsa. Alternatively, finely dice the ingredients and mix by hand.

Season and finish

Transfer the processed tomatoes, onion and jalapeño to a bowl. Stir in the chopped cilantro, lime juice, olive oil (if using), cumin (if using), kosher salt and black pepper. Taste and adjust lime and salt as needed. Let rest at room temperature for 10–15 minutes to allow flavors to meld; chill if you prefer a cold salsa. Serve within 24 hours for best freshness.

Prepare tortillas

Stack the corn tortillas and cut each into 6 wedges (cut into halves, then quarters, then sixths) to create triangular chips.

Heat oil

Pour oil into a wide, heavy skillet to a depth of about 1/8–1/4 inch (or heat a fryer to 350°F / 175°C). Heat over medium-high heat until shimmering and a small piece of tortilla sizzles immediately.

Fry chips

Working in batches, add tortilla wedges in a single layer without crowding. Fry 1–2 minutes, turning occasionally, until golden and crisp. Use a slotted spatula to transfer chips to a paper towel–lined tray to drain.

Season chips

While still warm, sprinkle chips lightly with the reserved kosher salt (about 1 tsp total). If you prefer a lighter method, toss wedges with 1–2 tsp oil and bake on a rimmed sheet at 375°F (190°C) for 10–12 minutes, turning once, until crisp, then salt.