Chips & Salsa Recipe

Prepare tomatoes

Core and dice tomatoes into small (about 1/4-inch) pieces. If tomatoes are very juicy, scoop out and reserve excess liquid or blot with a paper towel so salsa isn't watery.

Combine aromatics

In a medium bowl combine the diced tomatoes, finely chopped onion, minced jalapeño (start with half if sensitive to heat), and chopped cilantro.

Season and rest

Add the lime juice, 1/2 tsp sea salt, 1/8 tsp black pepper and 1 tsp olive oil (optional). Gently toss to combine. Taste and adjust: add more salt or lime as needed. Let the salsa rest at room temperature for 10–15 minutes to allow flavors to meld; refrigerate up to 2 hours if preparing ahead.

Final adjustment

Before serving, stir the salsa and drain any excess watery liquid if present. Adjust seasoning again and transfer to a serving bowl.

Prep tortillas

Stack the corn tortillas and cut each into 6 wedges (like slicing a pizza) to make standard chip shapes.

Fry method (crispiest)

Pour oil into a heavy skillet or shallow pot to a depth of about 1/4 inch (approximately 1/2–3/4 cup depending on pan). Heat oil over medium-high until it shimmers and a small tortilla scrap sizzles immediately (about 350°F if using a thermometer). Working in batches, add tortilla wedges in a single layer and fry, turning once, until golden and crisp, about 1 to 1 1/2 minutes per side. Use a slotted spoon to transfer chips to a paper towel-lined tray and immediately sprinkle with fine sea salt. Let cool and crisp for a few minutes before serving.

Baked method (lighter, alternative)

Preheat oven to 375°F (190°C). Lightly brush or spray both sides of tortilla wedges with oil and arrange in a single layer on a rimmed baking sheet. Bake 8–12 minutes, flipping once, until golden and crisp—watch closely to avoid burning. Remove and immediately season with fine sea salt.

Serve

Transfer warm chips to a serving bowl or platter and place the salsa in a separate bowl. Serve immediately so chips remain crisp alongside the fresh salsa.