Chips Recipe

Prepare the Tortillas

Cut each corn tortilla into 6 equal wedges to form chip shapes.

Heat the Oil

In a large frying pan, heat the vegetable oil over medium-high heat until it shimmers.

Fry the Chips

Add the tortilla wedges in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per side.

Drain the Chips

Using a slotted spoon, remove the chips from the oil and transfer them to a plate lined with paper towels to drain excess oil. Season with salt to taste.

Chop the Vegetables

Finely chop the onion, garlic cloves, bell pepper, and tomato. Roughly chop the cilantro.

Sauté the Vegetables

In a medium saucepan, heat a tablespoon of oil over medium heat. Add the onion and garlic, sautéing until translucent.

Add Remaining Ingredients

Add the bell pepper and tomato to the pan, cooking for another 5-7 minutes. Stir in the cilantro, salt, and pepper to taste. Remove from heat.

Prepare the Ingredients

Remove the husks from tomatillos and rinse them. Chop the jalapeño, removing seeds for less heat if desired.

Blend the Salsa

In a blender, combine the tomatillos, jalapeño, lime juice, and salt. Blend until smooth. Taste and adjust seasoning if necessary.