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Homemade Tortilla Chips and Pico de Gallo

Homemade Tortilla Chips and Pico de Gallo

Making chips at home and fresh pico de gallo is so easy you may never buy them again!
Course Appetizer
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 aproximately 2 cups Pico de Gallo; 72 chips (if using a dozen tortillas)
Calories 19kcal
Author Toni Dash


Ingredients for Pico de Gallo:

  • 3 medium ripe Tomatoes , cored and cut into 1/2-inch pieces
  • 1/2 Red Onion , peeled and chopped
  • 1/4 cup packed fresh Cilantro Leaves
  • 1/2 Jalapeno Pepper , seeded and diced
  • Juice of 1/2 a Lime
  • 1 large Garlic Clove , peeled and diced
  • 1/2 teaspoon ground Cumin
  • Kosher Salt to taste

Ingredients for Homemade Tortilla Chips:

  • 1 package 5-6 inch Corn Tortilla (usually 12 in a package)
  • Olive oil or Vegetable Oil
  • Kosher Salt


Instructions for Pico de Gallo:

  • Combine all the ingredients into a large bowl. Mix completely. Allow to sit a few hours or overnight (refrigerated). Salt to taste and serve.

Instructions for Homemade Tortilla Chips:

  • Preheat the oven to 350 degrees. Line a large baking sheets with parchment paper. Using a basting brush, lightly brush with olive or vegetable oil, or alternatively spray with olive oil spray.
  • On a cutting board, brush the top of a corn tortilla lightly with olive oil ensuring the entire surface and edges are coated. Add a second tortilla on top of the oil-brushed tortilla and repeat. Continue this pattern until there is a stack of tortilla with the top surfaces brushed with oil.
  • Using a large kitchen knife, cut the stack in half creating two stacks of semi circles. Cut each half stack in thirds to create wedges.
  • Line the tortilla on the prepared baking sheet in alternating directions to fit as many onto a sheet as possible without letting the tortilla wedges touch each other. Sprinkle lightly with salt. TIP: take a pinch of salt between your two first fingers and thumb, holding them about a foot above the baking sheet gently rub your fingers and thumb allowing a small amount of salt to fall onto the chips. Move over the tray to sprinkle on all wedges. Holding hand high above the tray allows more control to lightly cover chips.
  • Place the baking sheet in the oven. Bake for 7 minutes and rotate the tray. Bake an addition 7-8 minutes, test a chip for crispness; chips will continue to become crisp as they cool outside the oven. If crisp enough remove and allow to fully cool. Or return to the oven to cook another few minutes before removing and allowing to cool.


Calories: 19kcal | Carbohydrates: 4g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 4mg | Potassium: 125mg | Fiber: 0g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 8.1mg | Calcium: 9mg | Iron: 0.3mg