Chips & Salsa Recipe
Make Chips & Salsa Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salsa
Tortilla Chips
Method
Salsa
- 1
- 2
Choose texture
For chunky salsa: coarsely chop the tomatoes and combine with the onion, cilantro, jalapeño, garlic, lime juice, salt, pepper, cumin (if using), and olive oil in a medium bowl. For smooth salsa: place tomatoes, onion, jalapeño, garlic, cilantro, lime juice, salt, pepper and cumin in a food processor and pulse 4–8 times until you reach desired consistency; avoid over-blending or it will become watery.
- 3
Adjust and rest
Taste and adjust seasoning with more salt or lime juice as needed. Let the salsa rest at room temperature for at least 15 minutes (or refrigerate up to 2 hours) so flavors meld. If refrigerated, bring to room temperature for 10 minutes before serving for best flavor.
Tortilla Chips
- 4
Preheat and cut
Preheat oven to 375°F (190°C). Stack tortillas and cut each into 6 wedges (cut in half, then into thirds) to make triangular chips.
- 5
Brush and season
Arrange wedges in a single layer on two baking sheets. Lightly brush both sides of each wedge with the neutral oil (or use a spray). Sprinkle evenly with the 1/2 tsp kosher salt.
- 6
Bake
Bake in the preheated oven for 10–14 minutes, rotating the trays once midway, until the edges are crisp and just beginning to brown. Watch closely near the end to avoid burning.
- 7
Cool and serve
Remove chips from oven and let cool on a rack for 5 minutes — they will crisp further as they cool. Transfer to a serving bowl or plate and serve with the prepared salsa. Store leftover chips in an airtight container for up to 2 days; salsa keeps refrigerated up to 4 days.