Chips And Salsa Recipe
Make Chips And Salsa Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chips
Salsa
Method
Chips Preparation
- 1
Cut the Tortillas
Using a sharp knife or pizza cutter, slice each corn tortilla into 6 wedges to create chip shapes.
- 2
Oil the Chips
In a large mixing bowl, toss the tortilla wedges with olive oil until evenly coated.
- 3
Season the Chips
Sprinkle salt over the oiled tortilla wedges and mix well to ensure even distribution.
- 4
Bake the Chips
Preheat the oven to 350°F (175°C). Spread the tortilla wedges in a single layer on a baking sheet and bake for 10-15 minutes, or until they are golden brown and crispy.
Salsa Preparation
- 5
- 6
Prepare the Cilantro
Rinse the cilantro under cold water and chop it coarsely.
- 7
Combine Ingredients
In a mixing bowl, combine the chopped tomatoes, onion, jalapeño, and cilantro.
- 8
Season the Salsa
Squeeze the juice of one lime over the vegetable mixture. Add salt and pepper, then stir gently to combine all ingredients.
- 9
Let it Rest
Allow the salsa to sit for at least 15 minutes at room temperature for the flavors to meld together.
