Gluten Free Restaurant-Style Salsa and Chips
That restaurant basket of chips and salsa is one of life's simple pleasures, and this homemade version absolutely delivers — crispy baked corn tortilla wedges paired with a deeply flavored, cooked salsa that tastes like it came straight from a great taqueria kitchen. Corn tortillas are naturally free from wheat, so every chip here is made from just tortillas, olive oil, and a little salt, baked until golden and satisfyingly crunchy without a drop of frying oil. The salsa is where things get really exciting: onion, garlic, and jalapeños are charred directly in a dry pan until softened and smoky, then blended with two kinds of canned tomatoes, cumin, fresh lime juice, and cilantro before being cooked down to that signature brick-red color. That quick simmer in the pan is the move that separates a truly restaurant-style salsa from a raw, watery one — it concentrates the flavor and gives it body. Store-bought salsas and chips can carry hidden additives or be processed on shared lines, so making both from scratch means you know exactly what's in the bowl. This recipe serves six, making it perfect for a crowd, a game-day spread, or just a very good Tuesday snack situation.
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Learn more →Ingredients
6 servings
For the chips
- 18 corn tortillas (6-inch)
- 3 tbsp olive oil
- ¾ tsp kosher salt
For the salsa
- 1 can (28 oz) whole peeled tomatoes, drained
- 1 can (10 oz) diced tomatoes with green chiles
- ½ medium white onion, roughly chopped
- 2 cloves garlic, peeled
- 1–2 jalapeños, stems removed
- 1 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro leaves, loosely packed
- ¼ tsp sugar (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Stack the corn tortillas and cut the stack into 6 wedges each, giving you about 108 chips total.
- 2
Spread the tortilla wedges in a single layer across two large baking sheets. Brush or drizzle with the 3 tbsp olive oil and sprinkle with the 3/4 tsp salt, tossing to coat evenly. Bake for 12–16 minutes, rotating the pans halfway through, until the chips are golden at the edges and crisp throughout — they will firm up further as they cool.
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