Chips & Salsa Recipe

Inspired by The Kitchen

Time45m

Serves4

Crispy house fried corn tortilla chips with our homemade tomato salsa. Perfect for snacking on!

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Ingredients

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1
Prepare the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
2
Cut the Tortillas
While the oil is heating, stack the corn tortillas and cut them into triangles, like a pizza. You can cut each tortilla into 6-8 pieces.
3
Fry the Chips
Carefully add a handful of tortilla triangles to the hot oil, making sure not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and crispy.
4
Drain and Season
Remove the cooked chips with a slotted spoon and drain on paper towels. While still hot, sprinkle with salt to taste.

5
Prepare the Ingredients
Dice the tomatoes, onion, and jalapeño pepper (removing seeds if you prefer less heat) into small pieces. Chop the cilantro finely.
6
Mix the Salsa
In a mixing bowl, combine the diced tomatoes, onion, jalapeño, and cilantro. Add lime juice and salt to taste.
7
Adjust Seasoning
Taste the salsa and adjust seasoning with additional salt or lime juice as needed. Mix well.
8
Chill and Serve
Let the salsa sit for at least 30 minutes in the refrigerator to allow the flavors to meld. Serve with the freshly fried tortilla chips.