Chips & Salsa Recipe
Make Chips & Salsa Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salsa
Chips
Method
Salsa
- 1
- 2
Combine and season
In a medium bowl, add the chopped tomatoes, diced onion, minced jalapeño, chopped cilantro, and minced garlic. Pour in the fresh lime juice, sprinkle the kosher salt, ground black pepper, and ground cumin (if using). Stir gently to combine.
- 3
Adjust texture and chill
For a chunkier salsa leave as-is. For a smoother salsa, pulse the mixture 3–5 times in a food processor or blender until you reach the desired consistency (do not over-blend; aim for a slightly coarse texture). Stir in the olive oil if using. Taste and adjust salt, lime, or jalapeño as needed. Cover and refrigerate at least 30 minutes to allow flavors to meld (can be made up to 24 hours ahead).
Chips
- 4
Heat oil
Pour the neutral oil into a heavy-bottomed skillet or pot to a depth of about 1/2 inch (enough to partially submerge tortilla pieces). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small tortilla corner — it should sizzle and brown within 10–15 seconds.
- 5
Cut tortillas and fry
Stack 3–4 corn tortillas and cut them into 6 wedges each (for 12 tortillas you'll have about 72 chips). Working in batches so you don't overcrowd the pan, carefully add wedges to the hot oil with tongs or a spider. Fry, turning occasionally, until golden and crisp, about 45–60 seconds per side (total 1.5–2 minutes per chip depending on size and oil temp).
- 6
Drain and season
Use tongs to transfer fried chips to a paper towel–lined baking sheet or cooling rack. While still hot, sprinkle evenly with the 3/4 teaspoon kosher salt. Repeat with remaining tortilla wedges, allowing oil to return to temperature between batches.
- 7
Alternative oven-baked chips
Preheat oven to 375°F (190°C). Brush or spray both sides of tortilla wedges lightly with oil, arrange in a single layer on baking sheets, and bake 8–12 minutes, flipping once, until crisp and lightly golden. Season with salt immediately after baking.