Chips & Salsa Recipe

Roast (optional for deeper flavor)

If you prefer a smoky-roasted salsa, halve the tomatoes and place cut-side down on a hot cast-iron skillet or baking sheet under a broiler 6 inches from the heat. Roast for 6–8 minutes until charred in spots, then let cool and roughly chop. If not roasting, simply core and dice the tomatoes into small (about 1/4-inch) pieces.

Place the diced (or chopped roasted) tomatoes in a medium mixing bowl.

Add the finely chopped onion, minced jalapeño (start with half the seeds for milder heat), and chopped cilantro to the bowl.

Pour in the lime juice, add the salt and black pepper, and drizzle the olive oil if using.

Stir gently to combine, then taste and adjust seasoning: add more salt or lime juice as desired. If salsa seems watery, let it sit 10–15 minutes so excess liquid drains or spoon off some liquid before serving.

For best flavor, cover and chill at least 30 minutes to let flavors meld (can be served immediately if needed). Bring to room temperature before serving if chilled.

Stack 3–4 tortillas and cut into 6 wedges each (or cut each into 8 for smaller chips). Keep tortillas covered with a damp towel to prevent drying while cutting.

Pour oil into a heavy skillet or shallow pot to a depth of about 1/2 inch (enough to shallow-fry). Heat over medium-high until shimmering and a 1-inch piece of tortilla sizzles immediately (about 350°F / 175°C).

Working in batches (do not overcrowd), carefully add tortilla wedges in a single layer. Fry, stirring and flipping occasionally, until golden and crisp, about 1–2 minutes per side.

Use a slotted spoon to transfer chips to a paper towel–lined sheet. Immediately sprinkle with fine sea salt while still hot so it adheres.

Repeat with remaining tortilla wedges. Let chips cool briefly — they will crisp further as they cool.

If you prefer a lighter option, brush both sides of tortilla wedges with a little oil, arrange in a single layer on a baking sheet, and bake at 350°F (175°C) for 10–15 minutes, flipping once, until golden and crisp.