Chips & Salsa Recipe

Prep tomatoes and aromatics

Core the Roma tomatoes and cut into quarters. Peel and roughly chop the half onion. Remove the jalapeño stem; for less heat, remove seeds and membranes, then roughly chop. Peel the garlic clove and roughly chop.

Pulse to desired texture

Place the tomatoes, chopped onion, jalapeño, garlic, cilantro, lime juice, salt, pepper and cumin (if using) into a food processor or blender. Pulse 6–10 times until the salsa reaches your desired texture: fewer pulses for chunky, more for smooth. If you don't have a processor, finely dice tomatoes, onion, jalapeño and garlic and combine in a bowl with the remaining ingredients.

Adjust seasoning and consistency

Taste and add additional salt, lime juice or a pinch of sugar if tomatoes are very acidic. If the salsa is too thick, stir in up to 2 tablespoons tomato juice or water, 1 tablespoon at a time, until it loosens to a scoopable consistency. Let rest 10–15 minutes at room temperature to allow flavors to meld; refrigerate if not serving within 30 minutes.

Heat oil (for frying) or preheat oven

For fried chips: pour oil into a heavy skillet to a depth of about 1/4 inch and heat over medium-high until shimmering and a small piece of tortilla sizzles (about 350°F). For baked chips: preheat oven to 400°F (200°C).

Cut tortillas

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

Cook the chips

Frying: Working in batches, carefully add tortilla wedges to hot oil in a single layer, flipping after 30–45 seconds, until golden and crisp (about 1–2 minutes per batch). Transfer to a paper towel–lined tray and immediately sprinkle with salt. Baking: Toss tortilla wedges with a light brush or spray of oil, spread in a single layer on a baking sheet, and sprinkle with salt. Bake 6–10 minutes, rotating sheet halfway, until edges are golden and chips are crisp.

Cool and serve

Let chips cool slightly so they crisp further. Transfer chips to a bowl or platter and serve alongside the salsa. Store any leftover chips in an airtight container for up to 2 days; salsa keeps refrigerated for 3–4 days.