Chips & Salsa Recipe

Prepare tomatoes

Core and finely dice the tomatoes. If you prefer a less watery salsa, scoop out and discard some seeds and excess liquid before dicing. Aim for roughly 1/4- to 1/2-inch dice so the salsa has a pleasant texture.

Combine aromatics

In a medium bowl combine the finely chopped onion, minced jalapeño (start with half the jalapeño if you want milder heat), and chopped cilantro. Mix to distribute evenly.

Assemble salsa

Add the diced tomatoes to the bowl with aromatics. Stir in the lime juice, kosher salt, sugar (if using), ground cumin (if using), and freshly ground black pepper. Drizzle the olive oil over the mixture and gently fold everything together until combined.

Adjust and rest

Taste and adjust seasoning: add more salt, lime juice, or jalapeño as needed. Let the salsa rest in the refrigerator for at least 20–30 minutes to allow flavors to meld. Bring to room temperature for 10 minutes before serving if chilled.

Prepare tortillas

If using store-bought corn tortillas, stack and cut each tortilla into 6 triangles (cut in half, then in half again, then in half). Pat triangles dry if they feel damp.

Fry method (crispest)

Pour oil into a deep skillet or pot to a depth of about 1/2 inch and heat over medium-high until a small tortilla piece sizzles and bubbles (about 350°F/175°C if using a thermometer). Working in batches, fry tortilla triangles in a single layer, turning occasionally, 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; immediately sprinkle with kosher salt. Repeat with remaining tortillas.

Baked method (lower oil)

Preheat oven to 375°F (190°C). Lightly brush or spray both sides of tortilla triangles with a thin layer of vegetable oil and arrange in a single layer on a baking sheet. Bake 8–12 minutes, flipping halfway, until crisp and golden at the edges. Remove and immediately sprinkle with kosher salt.

Serve

Let chips cool slightly to crisp fully. Transfer to a serving bowl or basket and serve immediately with the prepared salsa. If making ahead, store chips in an airtight container for up to 1 day; salsa keeps refrigerated up to 3 days.