Chips & Salsa Recipe

Prepare tomatoes

Core and roughly chop the tomatoes. If you prefer a less watery salsa, scoop out and discard some seeds and excess juice before chopping. Place chopped tomatoes in a medium mixing bowl or the work bowl of a food processor.

Prep aromatics

Peel and roughly chop the onion. Peel the garlic clove (if using). Remove stem and seeds from the jalapeño if you want mild salsa; leave some seeds for more heat. Roughly chop jalapeño and cilantro.

Pulse or hand-chop

For a chunky salsa: finely dice onion, jalapeño and cilantro and fold into the chopped tomatoes. For a smoother salsa: add tomatoes, onion, jalapeño, garlic and cilantro to a food processor and pulse 6–8 times until you reach the desired consistency (do not over-puree).

Season

Add lime juice, sea salt, black pepper and ground cumin (if using). Stir or pulse once more to combine. Taste and adjust seasoning — add more salt, lime, or jalapeño to preference. Stir in olive oil if using for a silkier finish.

Rest

Let the salsa rest refrigerated for at least 20 minutes (or up to 2 hours) to allow flavors to meld. If serving immediately, briefly chill or serve at room temperature.

Preheat / prepare

If frying: pour oil into a heavy skillet or pot 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. If baking: preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment; lightly grease or spray.

Cut tortillas

Stack tortillas and cut into 6 wedges each (or quarters for larger chips). Separate wedges so they fry or bake evenly.

Cook the chips

If frying: working in batches, add wedges to hot oil in a single layer and fry 1–2 minutes per side until golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray. If baking: toss wedges lightly with the 1/4 cup oil (or brush each side) and arrange in a single layer on the sheet; sprinkle with salt and optional chili powder. Bake 8–12 minutes, flipping halfway, until crisp and golden at the edges.

Season

While chips are hot, sprinkle with the 1 tsp salt (and optional smoked paprika or chili powder). Allow to cool slightly — they will crisp more as they cool.

Serve

Transfer chips to a serving bowl or plate and serve with the chilled or room-temperature salsa. Store any leftover chips in an airtight container; store salsa refrigerated up to 3–4 days.