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Ingredients
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Chips
Salsa
Method
Chips
- 1
Prepare the Tortillas
Stack the corn tortillas and cut them into wedges. You can cut each tortilla into 6 or 8 triangles, depending on your preference.
- 2
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). To test the oil, drop in a small piece of tortilla; if it bubbles and sizzles, it's ready.
- 3
Fry the Chips
Carefully add a handful of tortilla wedges to the hot oil. Fry for about 2-3 minutes or until golden brown and crispy, turning occasionally to ensure even cooking.
- 4
Drain and Season
Once the chips are golden, use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain. Immediately sprinkle with salt while they are still hot.
Salsa
- 5
- 6
Combine Ingredients
In a mixing bowl, combine the diced tomatoes, onion, jalapeño, and chopped cilantro.
- 7
Add Lime and Salt
Squeeze the juice of the lime into the bowl and add salt. Mix everything together until well combined.
- 8
Taste and Adjust
Taste the salsa and adjust the seasoning if needed, adding more salt or lime juice to your preference.
- 9
Chill and Serve
Let the salsa sit for at least 15 minutes to allow the flavors to meld. Serve with the freshly made chips.
