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Easy Homemade Salsa & Star Chips

Easy Homemade Salsa and Star Chips - featured image
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A quick and easy recipe for fresh, chunky salsa paired with adorable star-shaped tortilla chips. Perfect for parties, game days, or a simple snack that feels special.

Ingredients

Scale
  • 4 medium ripe tomatoes, roughly chopped (Roma or vine-ripened)
  • 1/2 medium red onion, roughly chopped (about 1/2 cup)
  • 1 jalapeño pepper, seeded and roughly chopped (leave seeds for extra heat)
  • 1/4 cup fresh cilantro, packed
  • 2 cloves garlic, peeled
  • Juice of 1 lime (about 2 tablespoons)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon cumin
  • 8 small corn tortillas (white or yellow corn)
  • 2 tablespoons olive oil (or avocado oil)
  • 1/2 teaspoon salt (flaky sea salt preferred)
  • Optional: 1/4 teaspoon chili powder or smoked paprika

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Stack the corn tortillas on a cutting board. Use a star-shaped cookie cutter to press firmly through the stack, cutting out as many stars as possible (about 4-5 per tortilla). Save scraps for another use.
  3. Arrange the stars in a single layer on the prepared baking sheet. Brush both sides lightly with olive oil. Sprinkle with salt and optional chili powder or smoked paprika.
  4. Bake for 8-10 minutes, flipping halfway through, until golden and crispy. Let cool on the baking sheet; they will crisp up more as they cool.
  5. While the chips bake, make the salsa: In a food processor, combine the chopped tomatoes, red onion, jalapeño, cilantro, garlic, lime juice, salt, and cumin. Pulse 5-6 times until finely chopped but still chunky. (Alternatively, dice everything by hand and stir together.)
  6. Taste and adjust seasoning: add more salt, jalapeño, or a pinch of sugar if needed.
  7. Transfer salsa to a serving bowl and let rest for at least 5 minutes to allow flavors to meld. Serve with the star chips.

Notes

For extra flavor, toast the cumin in a dry pan for 30 seconds before adding. The salsa tastes even better the next day. Chips can be made a day ahead and stored in an airtight container at room temperature. If chips soften, re-crisp in a 300°F oven for 3-4 minutes.

Nutrition

Keywords: homemade salsa, star chips, easy appetizer, party snack, gluten-free, vegan, corn tortilla chips, fresh salsa

Find it online: https://chloeplate.com/easy-homemade-salsa-and-star-chips-recipe/