Tulo

Chips and Salsa Recipe

Frying corn tortillas fresh gives chips a crackly, slightly puffed texture that store-bought bags never quite match, and blitzing the salsa in short pulses (rather than a full puree) keeps it chunky instead of watery.

Prep
15 min
Cook
25 min
Total
40 min
Servings
6

Ingredients

Servings6
  • 12 tortillas corn tortillas
  • 2 cups vegetable oil, for frying
  • 1 tsp salt
  • 4 large ripe tomatoes, cored and quartered
  • 1/2 medium white onion, roughly chopped
  • 1 whole jalapeno, stemmed and seeded
  • 2 cloves garlic cloves
  • 1/4 cup cilantro, roughly chopped
  • 2 tbsp lime juice, fresh
  • 1/2 tsp salt, for salsa

Nutrition per serving

Calories
161
Protein
4g
Carbs
26g
Fat
6g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Stack the corn tortillas and cut the whole stack into 6 wedges each, like slicing a pizza.
  2. 2Heat the vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
  3. 3Fry the tortilla wedges in batches of 10-12, turning once, until golden and blistered, about 90 seconds to 2 minutes per batch.
  4. 4Lift the chips out with a slotted spoon or spider onto a paper towel-lined tray and season immediately with salt while still hot.
  5. 5Let the oil come back up to temperature between batches, and repeat until all the wedges are fried.
  6. 6While the chips cool, combine the tomatoes, onion, jalapeno, and garlic in a blender or food processor.
  7. 7Pulse 6-8 times, just until the mixture is coarsely chopped, not smooth, scraping down the sides between pulses.
  8. 8Transfer to a bowl and stir in the cilantro, lime juice, and salt.
  9. 9Let the salsa sit for at least 10 minutes before serving so the flavors have time to meld, then taste and adjust salt or lime as needed.
  10. 10Serve the warm chips alongside the salsa, or chill the salsa for 20 minutes first if a cooler dip is preferred.

Tips & variations

  • For a smokier salsa, char the tomatoes, onion, and jalapeno under a broiler for 5-6 minutes before blending.
  • Swap in fire-roasted canned tomatoes when fresh ones are out of season or underripe.
  • Add a small handful of pickled jalapeno brine to the salsa for tangier heat without extra spice.
  • Bake the tortilla wedges at 400°F (200°C) for 8-10 minutes, flipping halfway, for a lower-fat version, though the texture will be drier and crisper rather than blistered.

Storage & reheating

Store fried chips in an airtight container at room temperature for up to 3 days; they lose crispness faster in humid kitchens, so let them cool fully before sealing. Refresh soft chips in a 350°F (175°C) oven for 3-4 minutes. Salsa keeps in a covered container in the refrigerator for up to 5 days; the flavor actually improves after the first day.

Tips from the Tulo kitchen

  • Salting the chips the moment they come out of the oil, while the surface oil is still hot, helps the salt actually stick instead of sliding off once they cool.
  • Draining the salsa of excess liquid in a fine-mesh strainer for a few minutes keeps chips from getting soggy fast during dipping.

FAQ

Why are my homemade chips chewy instead of crisp?

This usually means the oil temperature dropped too low between batches. Let it climb back to 350°F (175°C) before adding more tortillas, and avoid overcrowding the pan, which cools the oil fast.

Can I make the salsa without a blender?

Yes, dice everything very finely by hand for a pico de gallo-style texture; it will be chunkier than the blended version but works the same way.

How do I keep salsa from turning watery?

Salt draws liquid out of tomatoes over time, so add salt right before serving rather than hours ahead, and drain off any pooled liquid before serving.

Can I bake the tortilla chips instead of frying them?

Yes. Brush both sides lightly with oil, arrange in a single layer on a baking sheet, and bake at 400°F (200°C) for 8-10 minutes, flipping halfway through. They'll be crisp but less blistered than fried chips.

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