Chips & Salsa Recipe

Prep vegetables

Core and roughly chop the roma tomatoes. Peel and finely dice the white onion to measure about 1/2 cup. Remove stems from cilantro and roughly chop to measure 1/2 cup. Halve the jalapeño, remove seeds for milder heat (or keep some for more heat) and finely mince.

Pulse or chop

Place the chopped tomatoes, diced onion, minced jalapeño, and chopped cilantro in a food processor or blender. Pulse 4–6 short pulses until the mixture is coarsely chopped and well combined but still has texture. Alternatively, finely dice everything and mix by hand for a chunkier salsa.

Season and rest

Transfer the salsa to a bowl. Stir in 2 tablespoons fresh lime juice, 1 teaspoon sea salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon ground cumin (if using), and 1 teaspoon olive oil (if using). Taste and adjust seasoning — add more salt or lime as desired. Let the salsa rest at room temperature for 15–20 minutes to allow flavors to meld. Refrigerate if not serving within 2 hours; bring back to room temperature before serving for best flavor.

Optional variations: Add 1/4 cup finely diced mango or pineapple for a sweet twist, or substitute serrano for jalapeño for more heat.

Heat oil

Pour about 1 cup vegetable oil into a medium, heavy-bottomed skillet to a depth of about 1/4 inch (or use a deep-fryer set to 350°F / 175°C). Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small piece of tortilla sizzles immediately and browns in about 10–15 seconds.

Cut tortillas

Stack tortillas and cut each into 6 wedges (like slicing a pizza) to make standard triangular chips. If you prefer full-size tostada chips, cut in half instead.

Fry in batches

Working in batches (4–6 wedges at a time depending on pan size), carefully add tortilla wedges to the hot oil in a single layer. Fry, turning once with tongs, until golden brown and crisp, about 45–60 seconds per side. Avoid overcrowding to keep oil temperature steady.

Drain and season

Using a slotted spoon or tongs, transfer chips to a paper-towel-lined baking sheet to drain. Immediately sprinkle with fine salt (about 1/4 teaspoon per batch) while hot so it adheres. Repeat with remaining tortillas. If any chips are darker than desired, remove them first and allow others to cook a few seconds less.

Oven-baked alternative

For a lighter option: preheat oven to 375°F (190°C). Brush both sides of each wedge lightly with oil, arrange in a single layer on a parchment-lined baking sheet, and bake 8–12 minutes, flipping once, until crisp and golden. Season with salt while hot.