- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 to 6 servings
Ingredients
Salsa:
1 pound tomatoes, diced
1 red onion, finely diced
1 jalapeno, finely diced and seeded
1 clove garlic, smashed
1 lime, juiced
3 tablespoons freshly chopped cilantro leaves
Salt and freshly ground black pepper
Chips:
Peanut oil, for frying
2 teaspoons kosher salt
1/2 teaspoon chipotle chili powder
8 to 12 corn tortillas
Directions
- 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.
