📝 About This Recipe
Experience the ultimate crunch with these artisanal, hand-cut corn tortilla chips, paired with a vibrant, smoky fire-roasted salsa that captures the essence of a bustling Mexican zócalo. Unlike store-bought versions, these chips are double-fried for a light, airy texture and seasoned with a hint of lime zest and sea salt. The salsa balances charred tomatoes and spicy serrano peppers with fresh cilantro and bright citrus for a snack that is truly addictive.
🥗 Ingredients
The Homemade Chips
- 12 pieces Yellow Corn Tortillas (slightly stale or left out overnight works best)
- 3 cups Vegetable Oil (for deep frying; peanut or canola also work)
- 1.5 teaspoons Fine Sea Salt (to taste)
- 1 piece Lime (zested for seasoning the chips)
Fire-Roasted Salsa
- 5 pieces Roma Tomatoes (halved)
- 1/2 piece White Onion (cut into thick wedges)
- 3 cloves Garlic (peeled)
- 2 pieces Serrano Peppers (stems removed; de-seeded for less heat)
- 1/2 cup Fresh Cilantro (loosely packed)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1/2 teaspoon Ground Cumin (toasted)
- 1/4 teaspoon Smoked Paprika (for extra depth)
- 1 teaspoon Kosher Salt (adjust to preference)
👨🍳 Instructions
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1
Preheat your broiler to high. Arrange the halved tomatoes, onion wedges, garlic cloves, and serrano peppers on a baking sheet lined with foil.
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2
Place the vegetables under the broiler for 6-8 minutes, or until the tomato skins are charred and blistered and the onions have softened.
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3
Remove the charred vegetables from the oven and let them cool for 5 minutes. Transfer them (including any juices on the pan) to a food processor or blender.
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4
Add the cilantro, lime juice, cumin, smoked paprika, and kosher salt to the blender. Pulse 5-7 times for a chunky, restaurant-style texture; do not over-blend into a puree.
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5
Pour the salsa into a bowl and refrigerate. This allows the flavors to meld while you prepare the chips.
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6
Stack the corn tortillas and cut them into 6 even triangles (like a pizza) using a sharp knife or a pizza cutter.
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7
In a heavy-bottomed pot or Dutch oven, heat 3 cups of vegetable oil to 350°F (175°C). Use a candy thermometer to ensure the temperature stays consistent.
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8
Carefully drop a handful of tortilla triangles into the hot oil. Do not crowd the pot, as this will drop the oil temperature and lead to greasy chips.
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9
Fry the chips for 2-3 minutes, turning them occasionally with a slotted spoon or spider strainer, until they are golden brown and the bubbling subsides.
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10
Remove the chips and drain them on a wire rack set over a paper-towel-lined baking sheet.
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11
Immediately sprinkle the hot chips with sea salt and fresh lime zest so the seasoning adheres to the residual oil.
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12
Repeat the frying process with the remaining tortilla triangles in batches.
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13
Once all chips are fried and slightly cooled, serve them in a large basket alongside the chilled fire-roasted salsa.
💡 Chef's Tips
For the crispiest chips, use tortillas that are a few days old; moisture is the enemy of a good crunch. If your salsa is too acidic, add a tiny pinch of sugar to balance the flavors. Always salt your chips the second they come out of the oil; once they cool, the salt will simply bounce off. Keep your oil temperature between 350°F and 365°F; too low and they're oily, too high and they'll burn before they crisp. You can store leftover chips in an airtight bag for up to 3 days; re-crisp them in a 300°F oven for 5 minutes if needed.
🍽️ Serving Suggestions
Serve with a cold Mexican lager garnished with a lime wedge. Pair with a side of creamy tableside guacamole for the ultimate appetizer spread. Add a small bowl of pickled jalapeños and carrots for a vinegary crunch. Use these chips as a base for loaded nachos with melted Chihuahua cheese and black beans. Top the salsa with a crumble of Queso Fresco for a salty, creamy finish.