Add all salsa ingredients to a bowl and toss.
For the chips:
Preheat peanut oil in a deep-fryer to 350 degrees F.
Mix the salt and chipotle powder together in a small bowl.
Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.
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