Chips + Salsa Recipe
Recipe information
Make Chips + Salsa in just 40m. Homemade tortilla chips & salsa
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Ingredients
Tortilla Chips
Fresh Tomato Salsa (Pico de Gallo style)
Tortilla Chips
1. Prep
Stack tortillas and cut each into 6 triangular wedges (cut in half, then cut each half into 3). Separate wedges so they don't stick together.
2. Frying (method A - crispest)
Heat 1/2 cup vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (about shimmering and a small piece of tortilla sizzles immediately). Working in batches (do not overcrowd), add tortilla wedges in a single layer and fry, stirring occasionally, until golden and crisp, about 1 to 1½ minutes. Use a slotted spoon to transfer chips to a paper-towel-lined baking sheet. Immediately sprinkle with 3/4 to 1 teaspoon kosher salt (adjust to taste) and, if using, a light dusting of ground chili powder. Let cool to crisp, about 5 minutes.
3. Baking (method B - lighter)
Preheat oven to 375°F (190°C). Brush both sides of tortilla wedges lightly with olive oil (or toss with about 2–3 tablespoons oil total) so they are evenly coated. Arrange in a single layer on a rimmed baking sheet (use two sheets if needed). Bake for 10–14 minutes, flipping once halfway through, until edges are golden and chips are crisp. Remove from oven and immediately sprinkle with kosher salt and optional chili powder. Cool 5 minutes before serving.
4. Notes
Choose frying or baking. If using frying, monitor oil temperature and fry in small batches for even browning. Store any cooled chips in an airtight container for up to 2 days.
Fresh Tomato Salsa
5. Prep vegetables
Dice tomatoes into small 1/4-inch pieces, removing excess seeds/gel if tomatoes are very watery. Finely dice the onion. Finely mince the jalapeño (remove seeds and ribs for milder heat). Finely chop the cilantro.
6. Combine and season
In a medium bowl, combine diced tomatoes, onion, jalapeño, and cilantro. Add 2 tablespoons fresh lime juice, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and the optional 1/4 teaspoon sugar if tomatoes are very acidic. Stir thoroughly to combine.
7. Adjust and rest
Taste and adjust seasoning: add more salt or lime juice as needed. Let the salsa rest for at least 10 minutes at room temperature to allow flavors to meld (or chill up to 1 hour). Stir again before serving.
8. Serving
Serve the fresh salsa in a bowl alongside warm tortilla chips. If you prefer a smoother salsa, pulse the mixture 3–4 times in a food processor for a chunkier blended salsa, or longer for a smoother texture.
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