Homemade Tortilla Chips with Red Salsa
- Total Time: 80 minutes
- Yield: 4 servings 1x
Description
Crispy homemade tortilla chips paired with a zesty red salsa, perfect for snacking or entertaining.
Ingredients
For the tortilla chips:
- Yellow corn meal- 1-1/2 cups (360 ml)
- All purpose flour- 1 cup (240 ml) + 2tbsp to dust
- Salt- 1tsp
- Paprika powder- 1tsp
- Dried mixed herbs- 2tsp
- Olive oil- 1tbsp
- Warm water to knead the dough
- Oil to deep fry
For the Red Salsa:
- Tomatoes- 4 large, chopped into large pieces
- Onion-1, chopped into chunks
- Garlic- 2 cloves
- Paprika powder- 1 tsp
- Jalapeno chili- 1, chopped fine
- pepper- 1/4tsp
- Salt to taste
- Chopped coriander leaves- 1tbsp
- Lime juice- 1tsp
- Olive oil- 1tbsp
Instructions
For the tortilla chips:
- In a large bowl, mix together the corn meal, all purpose flour, salt, paprika powder, dried mixed herbs and olive oil and mix well.
- Add warm water gradually and mix into a soft pliable dough.
- Allow the dough to rest for 15-20min. Divide the dough into sex equal portions and roll into balls.
- Dust the balls with flour and roll into a thin tortilla or chapathi of 6-8″ in diameter.
- Dry Roast the tortilla lightly on both sides and set aside. Repeat the same procedure with the remaining portions of the dough.
- Stack the tortillas on top of each other and cut them into 8 portions.
- Heat sufficient oil in a wok and deep fry the tortillas till golden brown.
- Drain on an absorbent paper and set aside.
For the Salsa:
- Assemble all the ingredients except the olive oil and coriander leaves in a blender jar and pulse the contents 5-6times. Take care not to blend the contents to a fine puree. The mixture should be chunky.
- Heat the olive oil in a wok and tip the blended salsa into the oil. Fry the mixture for a minute and set aside to cool. Stir in the chopped coriander and serve with tortilla chips.
Notes
- For extra flavor, try adding a pinch of cayenne pepper to the dough.
- Store any leftover chips in an airtight container to keep them crispy.
- You can substitute whole wheat flour for a healthier option.
- Serve with guacamole or cheese dip for variety.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0
- Sodium: 300
- Fat: 7
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
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- Homemade Egg Drop Soup
- Summer Fresh Apricot Salsa
- Homemade Triple Nut Butter
Frequently Asked Questions
Why dry-roast the tortillas before frying them?
The instructions say to dry-roast the rolled tortillas lightly on both sides before stacking, cutting, and deep-frying them. This step firms up the dough slightly so the cut triangles hold their shape and crisp up more evenly in the oil.
Should the salsa be smooth or chunky?
The instructions say to pulse the blender 5 to 6 times only, and warn specifically not to blend to a fine puree — the mixture should stay chunky. After pulsing, the salsa is briefly fried in 1 tbsp of olive oil before serving.
i’m now severely craving chips and salsa. it’s 10pm :)