Summer Tortilla Chips and Salsa

Chips and salsa are like summer in one bite! Which reminds me, where has summer gone? It’s already almost time for, well I’m not gonna say the word. Anyway, today I decided to make homemade tortilla chips and salsa! I had never made the tortilla chips before, but I thought how hard can it be? They’re just tortillas, salt, and a little bit of oil, right? So I set out to find the perfect tortilla recipe, which happened to be at, but I did tweak the recipe just a teeny bit! These chips are just soooo good, not to mention soooo easy, so I hope you enjoy!

Confession: I have a small obsession with chips, especially tortilla ones. And now, I have a new favorite chip to add to my list. Another bonus to these chips is that they are made with corn tortillas, not flour tortillas. They are so much better for you! Just another reason to make AND eat these chips ;). So enough about these chips, time to talk about the salsa. Yes, I mean the salsa. It is the flawless pairing with these delicious chips! Okay, I think we’ve had plenty of talking, let’s get to cooking this AMAZING snack!

Let’s get right to the point, you will not regret making these chips and salsa! They last for up to 5 days stored in an airtight container, but I’m not sure they’re gonna last that long!

~Eleanor/Hingham Kitchen

Yields about 128 chips, and 5 cups of salsa.

This chip recipe is adapted from thekitchn and the salsa recipe is adapted from Vitamix.  



  • 16 small corn tortillas
  • 4 TBSP+ oil
  • Sea Salt
  • Lime juice (optional)


  1. PREP: Preheat the oven to 350°F. Lightly brush 2-4 sheets with oil. If you only have two sheets, you will have to do two rounds of chips.
  2. OIL THE TORTILLAS: Place one tortilla on a cutting board, and lightly oil. Stack another tortilla on top and repeat the process until you have used all of them (4 tortillas per baking sheet).
  3. CUT THE TORTILLAS: With a large knife or a pizza cutter, divide the tortillas into eight sections by cutting in half four times. This will give you eight stacks of tortillas.
  4. LAY OUT THE TORTILLAS: Arrange the tortilla wedges out on the oiled baking sheets. Lightly sprinkle with sea salt and lime juice, as desired.
  5. BAKE THE TORTILLAS: Place the baking sheets in the oven for 10-13 minutes. Check your chips at 8 minutes, and rotate the pans to get an even bake. Homemade tortilla chips are likely to have a few brown spots, so be alarmed if you see a few.
  6. FINISH: After the chips look done, take them out and allow to cool for about 2-3 minutes before serving.

Now for the salsa…



  • ½ medium onion peeled, quartered
  • ¼-1 whole jalapeño (depending on your liking of spiciness!), seeds and membranes removed
  • ¼ cup cilantro
  • 2 tsp fresh lemon juice
  • pinch of salt
  • 5 tomatoes, quartered (20 quarters)


  1. Place the onion, jalapeño, cilantro, lemon juice, salt, and 5 tomato quarters in a blender. Slowly increase the speed to medium and blend for 10-15 seconds before pausing and lightly pressing the ingredients into the blades.
  2. Place the remaining tomatoes in the blender and blend until only small chunks remain, but do not over mix.
  3. Serve with your yummy tortilla chips!

Bon Appétit!

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