Jul 17 2026
Restaurants›Spork›Chips & Salsa Recipe

Chips & Salsa Recipe

Inspired by Spork
Time45m
Serves4

Make Chips & Salsa Recipe in just 45m. 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. 1

    Prepare produce

    Core tomatoes and roughly chop into large chunks. Peel and roughly chop onion. Remove stems from cilantro (reserve some stems if small), roughly chop. Remove seeds from jalapeño for milder salsa and roughly chop (reserve seeds if you want more heat). Peel the garlic clove.

  2. 2

    Pulse or finely chop

    Place the tomatoes, onion, jalapeño, garlic, and cilantro into a food processor or blender. Pulse short bursts until you reach a chunky salsa texture (about 6–8 pulses). If you don’t have a processor, finely dice all ingredients and combine in a bowl.

  3. 3

    Season and rest

    Transfer the salsa to a mixing bowl. Stir in lime juice, olive oil, kosher salt, black pepper and cumin (if using). Taste and adjust salt, pepper, or lime as needed. Let the salsa rest at room temperature for 15–30 minutes to allow flavors to meld.

  4. 4

    Final adjust

    Before serving, taste again and adjust seasoning. If salsa is too watery, drain a little juice or refrigerate for 10–15 minutes to thicken slightly. Serve at room temperature or chilled.

Chips

  1. 5

    Cut tortillas

    Stack tortillas and cut each into 6 wedges (triangle chips) using a sharp knife or pizza cutter.

  2. 6

    Heat oil (if frying)

    Pour oil into a wide, heavy skillet or deep pan to a depth of about 1/2 inch. Heat over medium-high until shimmering and 350°F (175°C) on a thermometer. If using oven or baking method, preheat oven to 400°F (200°C) and lightly brush or spray both sides of tortilla wedges with oil.

  3. 7

    Fry or bake the chips

    Frying: Fry tortilla wedges in batches, turning once, until golden and crisp, about 1–1.5 minutes per side. Use a slotted spoon to transfer to a paper towel–lined tray. Baking: Arrange wedges in a single layer on a rimmed baking sheet and bake until crisp and golden, 8–12 minutes, flipping halfway.

  4. 8

    Season

    While chips are still warm, sprinkle with kosher salt to taste (about 1 tsp total). Let cool slightly — they will crisp further as they cool.

  5. 9

    Serve

    Place chips in a bowl or on a platter and serve with prepared salsa.

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