Chips & Salsa Recipe

Prepare vegetables

Core and roughly chop tomatoes. Peel and finely dice the white onion. Remove stem from jalapeño, slice in half, scrape out seeds for less heat (or keep seeds for more heat), then finely chop. Peel and mince the garlic. Roughly chop the cilantro (include tender stems).

Pulse or chop

Place tomatoes, onion, jalapeño, garlic, and cilantro in a food processor or blender. Pulse 6–10 times until salsa reaches a chunky consistency (not fully puréed). If you don't have a processor, finely dice everything and combine in a bowl.

Season and rest

Transfer salsa to a medium bowl. Stir in lime juice, kosher salt, black pepper, and cumin (if using). Taste and adjust seasoning — add more salt or lime if needed. Cover and refrigerate for at least 20 minutes to let flavors meld. Salsa can be made up to 24 hours ahead; bring to cool temperature before serving.

Final stir

Stir salsa before serving and adjust texture: if too watery, drain some liquid or spoon off excess; if too thick, stir in 1–2 teaspoons water or more lime juice.

Use store-bought chips (quick option)

Place 8 cups of corn tortilla chips in a serving bowl or on a platter. Sprinkle lightly with fine salt if desired. Serve immediately with chilled salsa.

Make homemade chips — prep

If making chips from corn tortillas, stack tortillas and cut each into 6 wedges with a sharp knife or pizza cutter. Pat wedges dry with paper towels.

Make homemade chips — fry

Pour 1 cup vegetable oil into a deep skillet or pot to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small tortilla piece sizzles immediately when added. Fry tortilla wedges in batches (6–8 wedges) for 1–2 minutes, turning once, until golden and crisp. Use a slotted spoon to transfer to a paper towel-lined tray and immediately sprinkle with fine salt. Let cool briefly before serving.

Make homemade chips — oven option

Preheat oven to 375°F (190°C). Lightly brush or spray tortilla wedges with oil, arrange in a single layer on a baking sheet, and sprinkle with fine salt. Bake 8–12 minutes, turning once midway, until crisp and golden. Cool before serving.