Chips and Salsa Recipe Semi Homemade Quick and Easy

Chips and Salsa - Semi Homemade Quick and Easy Recipe
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For the chips
  1. At least 1 cup oil (vegetable, canola, or preferably avocado); enough to cover at least 1 inch bottom of pan
  2. At least 1 dozen corn tortillas
  3. Salt
For the salsa
  1. Several ripe tomatoes
  2. A small bunch of cilantro
  3. 1/2-whole jalapeño
  4. 1 whole lime
  5. Salt
For the chips
  1. Stack and cut corn tortillas into triangles.
  2. Heat the oil in a pan over medium heat.
  3. Carefully slide cut tortillas into hot oil, avoid splattering. Do not overcrowd your pan.
  4. Push around and flip tortillas until golden brown.
  5. Remove with tongs or slotted spoon and drain on paper towels.
  6. Salt generously while hot.
For salsa
  1. Chop several ripe tomatoes and the cilantro.
  2. Depending on desired level of hotness, finely dice between 1/2 to a whole jalapeño.
  3. Remove the seeds and inner membrane to reduce heat level, include if you like it hot!
  4. Combine in a large bowl.
  5. Roll the lime on a flat surface or cutting board with the palm of your hands to release the juices.
  6. Cut the lime and squeeze over tomato mixture.
  7. Add store bought salsa.
  8. Mix together and salt according to taste.
  9. Serve with the fresh chips.
  10. Enjoy!
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