Description
This homemade chips and salsa recipe is fresh, flavorful, and easy to make. With simple ingredients like ripe tomatoes, jalapeños, lime juice, and crispy tortilla chips, this classic snack is perfect for parties, gatherings, or just a quick bite at home. You can customize the salsa’s spice level and choose between baked or fried tortilla chips for a healthier or more traditional option.
Ingredients
Scale
For the Salsa:
- 5 ripe Roma tomatoes, diced
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño or serrano pepper, finely diced (remove seeds for milder heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground cumin (optional)
For the Homemade Tortilla Chips:
- 10 corn tortillas, cut into triangles
- 1/4 cup vegetable oil (or avocado oil for a healthier option)
- 1/2 teaspoon sea salt
- 1/4 teaspoon chili powder or smoked paprika (optional)
Instructions
For the Salsa:
- Chop the Ingredients – Dice the tomatoes, onions, and jalapeño. Mince the garlic and chop the cilantro.
- Mix Everything Together – In a medium bowl, combine all the salsa ingredients. Stir well.
- Let It Rest – Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Taste and Adjust – Add more lime juice, salt, or spice as needed. Serve chilled or at room temperature.
For the Tortilla Chips:
Option 1: Baked Chips (Healthier)
- Preheat Oven – Set to 375°F (190°C).
- Arrange & Brush – Lay tortilla triangles on a baking sheet, brush lightly with oil, and sprinkle with salt.
- Bake – Cook for 10-12 minutes, flipping halfway, until golden brown and crispy.
Option 2: Fried Chips (Traditional & Crunchy)
- Heat Oil – In a pan, heat oil to 350°F (175°C).
- Fry in Batches – Add tortilla triangles, frying 30-45 seconds per side until golden brown.
- Drain & Season – Remove chips, drain on paper towels, and sprinkle with salt while warm.
Notes
- Storage: Salsa can be stored in an airtight container in the fridge for up to 5 days. Chips stay fresh in a sealed bag for up to a week.
- Smoother Salsa: Blend salsa in a food processor if you prefer a smoother texture.
- Extra Flavor: Roast the tomatoes, garlic, and jalapeños for a smoky salsa variation.
- Serving Ideas: Pair with guacamole, queso dip, or use as a topping for tacos.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snacks
- Method: Mixing, Baking, or Frying
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1/2 cup salsa + 10 tortilla chips
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: homemade salsa, tortilla chips, fresh salsa, chips and salsa, Mexican snack