Cooking With Kimes: National Tortilla Chip Day

National Tortilla Chip Day

Today is national tortilla chip day and I’m showing you how to fry up some chips and make homemade salsas.


Tortilla Chips


12 white corn tortillas

Vegetable or peanut oil



Layout the tortillas on a cookie sheet to dry out for a few hours. This will ensure they are crispy all the way through.

Cut tortillas into 6 wedges, and heat about half an inch of oil over medium heat.

When the oil is hot and glistening, drop tortillas in and fry for a couple of minutes per side until golden in color. Remove to drain on paper towels or a paper bag.

Sprinkle with salt and serve hot.


Adobo Salsa


1 can of chipotle peppers in adobo

3 tomatoes

1/4 of a sweet onion

Juice of 1 lime

1 handful of cilantro leaves

1 clove of garlic

1 tsp. of salt



Add 3 chipotle peppers straight from the can into the bowl of a food processor or blender. Quarter the tomatoes, and add with the rest of the ingredients. Pulse or blend until desired consistency.


Fresh Pico De Gallo


3 large tomatoes - seeded and diced

1/4 of an onion - diced

1 jalapeño - diced (seeds removed for mild)

Handful of cilantro - chopped

Juice of 1 lime

Salt to taste



Dice all ingredients and combine in a bowl. Cover with plastic wrap and refrigerate for a few hours or overnight.


Avocado Crema


1 cup of Mexican Crema - or sour cream

1 large avocado - pitted and chopped

1 jalapeño - seeds removed

Juice of 1 lime

1 tsp. of salt



Add all ingredients to a food processor or blender and blend until smooth. Serve cold!


Tip: This sauce is great to spread on steak sandwiches, as a vegetable dip, or drizzled on tacos!


What’s better than chips and salsa? Admittedly it’s my favorite snack...okay, sometimes it’s a full meal. I hope you enjoy these recipes! Don’t forget to tag us @KimesRanchJeans and #CookingWithKimes


- Celeste

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