Chips & Salsa Recipe

Prepare tomatoes and aromatics

Core the tomatoes and roughly quarter them. Place tomatoes in a food processor or blender in two batches if needed. Add the peeled or unpeeled garlic and half of the chopped onion to the processor with the tomatoes.

Pulse the processor 6–8 times until the tomatoes are coarsely chopped but not pureed. You want a chunky salsa texture — small bits rather than a smooth sauce. Scrape into a medium mixing bowl.

Seed and stem the jalapeño if you prefer milder salsa: slice it in half lengthwise, scrape out seeds with a spoon, then finely mince. For more heat, mince with seeds. Add jalapeño to the tomato mixture.

Stir in the remaining finely diced onion, chopped cilantro, minced garlic (if you didn’t put it in the processor), lime juice, kosher salt, black pepper, and optional cumin and sugar. Taste and adjust seasoning — add more lime or salt if needed.

Let the salsa rest in the refrigerator for at least 20 minutes (up to 2 hours) to allow flavors to meld. Stir again before serving and adjust seasoning one last time.

Prepare tortillas

Stack tortillas and use a sharp knife or pizza cutter to cut each tortilla into 6 wedges (triangle chips). Separate wedges so they fry evenly.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch and heat over medium-high until it reaches 350°F (175°C) or a small piece of tortilla sizzles immediately on contact.

Working in a single layer and doing batches to avoid overcrowding, fry tortilla wedges 45–60 seconds per side, flipping once, until golden brown and crisp. Use a slotted spoon or spider to transfer chips to a paper-towel-lined baking sheet.

While still hot, sprinkle chips lightly with kosher salt. Repeat with remaining tortillas. Let chips cool to room temperature — they will crisp further as they cool.

Optional oven-baked method: Preheat oven to 375°F (190°C). Brush or spray tortilla wedges lightly with oil, arrange in a single layer on a baking sheet, and bake 8–12 minutes, turning once, until crisp and golden. Sprinkle with salt when hot.