Chips And Salsa Recipe

Prep tomatoes

Bring tomatoes to room temperature. Core and roughly chop them. If you prefer a less watery salsa, remove the seeds and some juice by cutting tomatoes in half and scooping out seeds before chopping.

Chop and combine

Finely dice the white onion and mince the garlic. Finely chop the cilantro, and mince the jalapeño (remove seeds for milder heat). Combine chopped tomatoes, onion, garlic, cilantro, and jalapeño in a medium mixing bowl.

Season

Add the fresh lime juice, sea salt, and black pepper to the bowl. Stir gently to combine. Taste and adjust salt or lime as needed. If you like, stir in 1 teaspoon of olive oil for a glossy finish.

Rest

Cover the bowl and refrigerate the salsa for at least 20 minutes to let flavors meld (up to 2 hours). If serving immediately, let sit at room temperature for 10 minutes before serving.

Heat oil

Pour neutral oil into a heavy skillet or pot to a depth of about 1/2 inch (roughly 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small tortilla corner sizzles immediately when placed in oil.

Cut tortillas

Stack tortillas and cut each into 6 wedges (triangles). Pat wedges dry with a paper towel to remove surface moisture.

Fry chips

Working in batches (do not overcrowd), carefully add 6–8 tortilla wedges to the hot oil. Fry, turning once, until edges are crisp and golden brown, about 30–60 seconds per side. Use a slotted spoon or spider to transfer chips to a paper towel–lined baking sheet to drain.

Season chips

While still warm, sprinkle the chips evenly with the salt. Let cool 2–3 minutes; chips will continue to crisp as they cool.

Alternative: Oven-baked method

Preheat oven to 375°F (190°C). Toss tortilla wedges lightly with 1–2 tablespoons oil and spread in a single layer on a baking sheet. Bake 8–12 minutes, flipping once, until golden and crisp. Season with salt immediately after baking.