Chips & Salsa Recipe

Prepare tomatoes

Core and finely dice the tomatoes into roughly 1/4-inch pieces. If tomatoes are very watery, scoop out and discard some seeds and juice to keep salsa from becoming too runny.

Chop aromatics

Finely dice the red onion so pieces are similar in size to the tomatoes. Remove seeds from the jalapeño for milder heat, then finely mince. Roughly chop the cilantro and then chop again to make small pieces.

Mix and season

In a medium bowl combine diced tomatoes, red onion, jalapeño, and cilantro. Add lime juice, kosher salt, black pepper, and optional cumin and sugar. Stir gently to combine.

Taste and adjust

Taste the salsa and adjust salt, lime, or heat as needed. If salsa tastes too acidic, add remaining sugar a little at a time. Let the salsa rest at room temperature for 10–15 minutes to allow flavors to marry, or refrigerate for up to 2 hours for a cooler, melded flavor.

Preheat oven and prepare tortillas

Preheat oven to 400°F (200°C). Stack 3–4 tortillas and cut each stack into 6 wedges with a sharp knife or pizza cutter to make triangular chips. Repeat with remaining tortillas.

Toss with oil and seasoning

Place tortilla wedges in a large bowl. Drizzle with the oil and sprinkle with kosher salt and optional chili powder or smoked paprika. Toss gently to coat each wedge evenly but not soaked.

Bake until crisp

Arrange wedges in a single layer on one or two baking sheets (use parchment for easier cleanup). Bake 6–10 minutes, rotate pans halfway through, until edges are golden brown and chips are crisp. Watch closely in the last few minutes to prevent burning.

Cool and serve

Remove chips from oven and cool on a wire rack for 5 minutes to crisp further. Taste and sprinkle an additional pinch of salt if needed. Serve warm or at room temperature with the prepared salsa.