Homemade Salsa and Fried Tortilla Chips with Seasoning Deen
Elevate your snack game with this irresistible recipe for Homemade Salsa and Fried Tortilla Chips with Seasoning Deen! Made with fresh, vibrant ingredients like ripe tomatoes, zesty jalapeño, and fragrant cilantro, this salsa bursts with bright, bold flavors that pair perfectly with crispy, golden tortilla chips. The chips are fried to perfection and dusted with a savory blend of cumin, paprika, garlic powder, and chili powder, adding an addictive kick to every bite. Perfect for casual gatherings, game days, or any time you’re craving a restaurant-quality appetizer at home, this recipe is quick to prepare and full of flavor. Serve this duo with a refreshing drink and watch it disappear in minutes!
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 1 medium jalapeño pepper
- 0.5 medium red onion
- 2 garlic clove
- 0.5 cup (chopped) cilantro
- 1 lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 small tortilla (corn or flour)
- 2 cups vegetable oil
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon chili powder
Instructions
For the salsa, begin by prepping your vegetables. Dice the tomatoes and red onion, and finely chop the jalapeño pepper, removing the seeds for less heat if desired.
Mince the garlic cloves and roughly chop the cilantro. Juice the lime to extract all its juice.
Combine the tomatoes, onion, jalapeño, garlic, and cilantro in a medium bowl. Add the juice of the lime, salt, and black pepper. Stir until well mixed.
Taste the salsa and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to let the flavors meld together.
Cut the small tortillas into 6 triangle-shaped wedges each. Set them aside.
In a large, deep skillet or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Test it by dropping a small piece of tortilla into the oil—if it sizzles, the oil is ready.
Working in batches, carefully place tortilla wedges in the hot oil. Fry for 1-2 minutes per side or until golden brown and crispy. Use a slotted spoon to transfer the chips to a paper towel-lined plate to drain excess oil.
While the chips are still hot, mix together the ground cumin, paprika, garlic powder, and chili powder in a small bowl. Sprinkle the seasoning evenly over the chips.
Allow the chips to cool slightly before serving. Serve the seasoned tortilla chips alongside the chilled salsa, and enjoy!
Nutrition Facts
Calories |
4998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 440.7 g | 565% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4423 mg | 192% | |
| Total Carbohydrate | 248.8 g | 90% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 33.7 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2589 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
