Charred tomatillos, jalapeño, garlic, and onion get blistered under the broiler until smoky and soft, then blended with fresh cilantro and lime juice into a bright, slightly chunky salsa that tastes like it came straight from a taqueria. Corn tortilla wedges get tossed in olive oil and salt, then baked until golden and crisp for chips sturdy enough to scoop up every bit of that salsa. The whole spread comes together with pantry produce and two baking sheets — no fussy equipment, no long ingredient list, just bold roasted flavor. It's a naturally plant-based snack or appetizer that fits easily into a vegan spread, whether you're feeding a crowd or just craving something crunchy and zesty on your own. Make the salsa ahead and let it chill while the chips bake, then serve everything together while the chips are still warm from the oven.
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Position an oven rack about 4 inches from the broiler element and preheat the broiler to high. Line a large baking sheet with foil.
Arrange the tomatillos, jalapeño halves (cut-side down), garlic cloves, and onion wedges on the prepared baking sheet. Drizzle with 1 tbsp olive oil and toss to coat.
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