Chips And Salsa Recipe

Prep tomatoes

Core and dice the tomatoes into roughly 1/4- to 1/2-inch pieces. If you prefer a smoother salsa, halve the tomatoes and scoop out some seeds before dicing; for chunkier salsa keep the seeds.

Chop aromatics

Finely dice the onion and mince the garlic. Remove the jalapeño stem, slice in half lengthwise and scrape out seeds and membranes for milder heat, then finely mince. Chop the cilantro leaves (discard thick stems) and measure.

Combine and season

In a medium bowl, combine the diced tomatoes, onion, jalapeño, garlic and cilantro. Add lime juice, kosher salt, black pepper, and optional cumin and olive oil. Stir thoroughly to combine.

Adjust and rest

Taste and adjust seasoning: add more salt or lime as needed. Let the salsa rest at room temperature for 15–20 minutes to allow flavors to meld (or refrigerate up to 2 hours). Stir again before serving.

Heat oil (for frying)

Pour oil into a wide, deep skillet to reach about 1/4 inch depth. Heat over medium-high until shimmering and a small tortilla scrap sizzles immediately (about 350°F if using a thermometer).

Cut tortillas

Stack tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter.

Fry triangles

Working in batches, add a few tortilla wedges to the hot oil without crowding. Fry, turning occasionally, until edges are crisp and lightly golden, 1–2 minutes total. Use a slotted spoon or tongs to transfer chips to a paper-towel-lined tray.

Season chips

While still warm, sprinkle the chips with the measured 1 tsp kosher salt (or to taste). Repeat with remaining wedges, reheating oil between batches as needed. Let chips cool 5 minutes so they crisp fully.

Baked chip alternative

To bake instead: preheat oven to 400°F (200°C). Brush or spray both sides of the tortilla wedges lightly with oil, arrange in a single layer on a baking sheet, sprinkle with salt, and bake 8–12 minutes, flipping once, until golden and crisp.