Chips And Salsa Recipe

Prepare tortillas

Stack the 12 corn tortillas and cut each tortilla into 6 wedges (like cutting a pizza) to yield about 72 chips. Pat any excess moisture from tortillas with a clean towel.

Heat oil

Pour about 1 cup vegetable oil into a heavy-bottomed skillet or pot to reach 1/2–1 inch depth. Heat over medium-high until the oil reaches 350°F (175°C) or a small tortilla wedge sizzles immediately when added.

Fry chips

Working in batches (do not overcrowd), fry tortilla wedges 6–8 at a time for 1 to 1.5 minutes per side, turning once, until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined baking sheet to drain.

Season

While still warm, sprinkle fried chips evenly with 1 tsp kosher salt. Allow chips to cool to room temperature; they will crisp further as they cool.

If you prefer baked chips: preheat oven to 375°F (190°C), brush wedges lightly with oil, arrange in a single layer on a baking sheet, bake 10–12 minutes, turning once, until golden and crisp. Season with salt immediately.

Prepare produce

Finely dice 3 seeded tomatoes, 1 white onion (about 3/4 cup diced), and mince 1 jalapeño (remove seeds for milder salsa). Chop 1/4 cup fresh cilantro.

Combine and season

In a medium bowl combine diced tomatoes, onion, jalapeño, and cilantro. Add 2 tablespoons fresh lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir gently to combine.

Rest

Let the salsa rest at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning (more lime or salt) as needed. Keep chilled if not serving within an hour.

Prepare avocados

Halve and pit 2 ripe avocados. Scoop flesh into a medium bowl and mash with a fork, leaving some larger chunks for texture.

Mix ingredients

Add 1 tablespoon fresh lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons finely diced red onion, 1 tablespoon chopped cilantro, 1 tablespoon diced tomato (optional), and 1 teaspoon minced jalapeño (optional). Fold gently until combined, tasting and adjusting salt and lime as needed.

Finish and store

Transfer guacamole to a serving bowl. To minimize browning if not serving immediately, press plastic wrap directly onto the guacamole surface or pour a thin film of lime juice over the top. Keep chilled and serve within 2 hours for best texture and color.

Arrange the cooled tortilla chips on a large platter or in bowls. Place the tomato salsa and guacamole in separate small bowls alongside the chips. Provide spoons for serving and extra lime wedges if desired.

Serve immediately so chips remain crisp. Leftover chips should be stored in an airtight container; salsa and guacamole should be refrigerated and consumed within 48 hours (guacamole will brown more quickly).