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Flavorful Restaurant-Style Salsa and Crispy Chips Recipe

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This easy homemade snack recipe recreates the perfect restaurant-style salsa with smoky roasted tomatoes and fresh jalapeños paired with crispy, lightly seasoned baked corn tortilla chips.

Ingredients

Scale
  • 3 large ripe Roma tomatoes (preferably vine-ripened for sweetness)
  • 1 small white onion, quartered
  • 2 garlic cloves, unpeeled
  • 1–2 fresh jalapeño peppers, stemmed and sliced (remove seeds for less heat)
  • 1/2 cup fresh cilantro leaves, loosely packed (washed and dried)
  • Juice of 1 lime (freshly squeezed for brightness)
  • 1 teaspoon ground cumin
  • Salt to taste (kosher salt recommended)
  • Freshly ground black pepper, a pinch
  • 6 corn tortillas (non-GMO, organic if possible)
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon chili powder (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Place Roma tomatoes, quartered onion, garlic cloves (unpeeled), and sliced jalapeños on a baking sheet. Drizzle lightly with a bit of oil if desired, then roast for about 20 minutes, turning halfway, until blistered and slightly charred but not burnt.
  3. Once roasted, peel the garlic cloves. Transfer tomatoes, onion, garlic, and jalapeños into your blender or food processor.
  4. Add fresh cilantro leaves, lime juice, ground cumin, salt, and black pepper. Pulse a few times until you reach your preferred salsa texture—chunky or smooth. Taste and adjust seasoning if needed. If too thick, add a teaspoon or two of water.
  5. Cut each corn tortilla into 6 wedges.
  6. Toss the tortilla wedges with oil, sea salt, and chili powder, ensuring each chip is lightly coated but not dripping.
  7. Arrange the wedges in a single layer on a clean baking sheet.
  8. Bake at 425°F (220°C) for 10–12 minutes, flipping halfway through. Watch carefully after 8 minutes to avoid burning.
  9. Remove chips when crisp and just golden. Let cool on the baking sheet for a few minutes to crisp up further.
  10. Serve the salsa chilled or at room temperature alongside the warm chips. Enjoy immediately for best crunch and flavor.

Notes

Roast vegetables with space between them to avoid steaming. Leave garlic unpeeled during roasting to prevent burning. Flip chips halfway through baking to ensure even crispiness. If salsa is too spicy, remove jalapeño seeds or add cucumber/tomato to mellow heat. For extra crispiness, flip chips twice during baking. Store salsa in airtight container in fridge up to 4 days; chips separately at room temperature to keep crisp.

Nutrition

Keywords: salsa, crispy chips, homemade snack, restaurant-style salsa, baked tortilla chips, easy salsa recipe, Mexican snack, gluten-free, vegan

Find it online: https://hungermind.com/flavorful-restaurant-style-salsa-and-crispy-chips-recipe-easy-homemade-snack/