Chips & Salsa (gf,vg) Recipe

Prepare tortillas

Stack 8 yellow corn tortillas and cut each into 6 triangular wedges (cut into halves, then thirds) to yield about 48 chips. Keep wedges loosely separated so they fry evenly.

Heat oil

Pour 2 cups vegetable oil into a deep, heavy-bottomed skillet or medium pot to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately and browns lightly in about 30 seconds.

Fry chips

Working in a single layer, carefully add a handful of tortilla wedges (6–10 pieces depending on pan size) to the hot oil. Fry, stirring gently with a slotted spoon, until golden and crisp, about 1 to 1 1/2 minutes per side. Avoid overcrowding so temperature stays steady.

Drain and season

Use a slotted spoon to transfer fried chips to a paper-towel lined baking sheet or wire rack. Immediately sprinkle with 1 tsp kosher salt, tossing gently to distribute. Repeat frying with remaining wedges, letting oil return to temperature between batches. Cool chips slightly before serving so they crisp fully.

Prep vegetables

Core and coarsely chop the Roma tomatoes. Finely dice the white onion to measure about 1 cup. Remove seeds from the jalapeño for milder heat (or keep seeds for more heat) and finely mince. Mince the garlic clove. Roughly chop cilantro leaves (stems discarded or reserved for stock).

Combine ingredients

In a medium bowl or food processor bowl, add 4 cups chopped tomatoes, 1 cup diced onion, 1/2 cup chopped cilantro, 1 minced jalapeño, 1 minced garlic clove, 2 tbsp fresh lime juice, 1 tsp kosher salt, 1/4 tsp ground black pepper, and 1 tsp extra-virgin olive oil.

Adjust texture and seasoning

If you prefer a chunky salsa, fold ingredients together by hand. For a smoother salsa, pulse 3–4 times in a food processor until desired consistency is reached (do not overblend; you want some texture). Taste and adjust salt and lime as needed.

Rest and chill

Let the salsa rest in the refrigerator for at least 20 minutes to allow flavors to meld. Bring to near room temperature for 10 minutes before serving if chilled longer.