Homemade Chips and Salsa

Golden, brittle tortilla triangles served with a fresh tomato salsa where lime acidity wakes up the chili heat. A crunchy texture contrasting with the juice of hand-cut vegetables.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 359
• Protein: 7 g
• Carbs: 55 g
• Fat: 11 g

Ingredients

• 6 piece Soft tortilla (for filling), made from corn ( cut into triangles )
• 4 piece Round tomato ( finely diced )
• 1 piece Red onion ( finely chopped )
• 1 piece Hot chili pepper ( finely minced )
• 1 piece Garlic ( pressed )
• 2 tbsp Lime juice
• 1 piece Fresh cilantro ( picked and chopped )
• 500 ml Sunflower oil ( for frying )
• 1 pinch Fleur de sel
• 1 tsp Cumin ground optional
• 1 piece Jalapeño Pepper ( seeded and finely chopped )

Instructions

1. Vegetable base preparation

   Dice the round tomatoes into small, regular cubes. Finely mince the red onion, the chili pepper, and the jalapeño pepper. Mince the garlic after removing the germ. The mixture should be homogeneous so that every bite is balanced.

2. Salsa seasoning

   In a bowl, mix the vegetables with the lime juice, ground cumin, and chopped fresh cilantro. Add a pinch of fleur de sel. Mix until the tomatoes start to release a bit of shiny juice.

3. Cutting the tortillas

   Stack the soft tortillas and cut them into eight equal triangles, like cake slices. They should be clean-cut for even frying.

4. Frying and finishing

   Heat the sunflower oil in a pan. Fry the triangles in small batches. When they are golden and rigid, remove them onto paper towels. Salt immediately so the salt sticks to the hot oil.

Chef's tips

• Let the salsa rest for 20 minutes in the fridge before serving: the salt will draw out the tomato juices for a flavorful base.
• Check the oil temperature with a small piece of tortilla: it should sizzle immediately without smoking.

Storage

The salsa keeps for 2 days in the fridge in an airtight container. Chips should be eaten immediately to maintain their crunch.