Tortilla Chips with Pico de Gallo

Recipe by Anita Harris

This is good before or with any Mexican dinner. Prep times not included.

Ingredients Nutrition


  1. To make chips: Cut tortillas into sixths and fry wedges in oil that has been heated to 375 degrees until crisp.
  2. Drain well on paper towels and place in a brown paper bag.
  3. Shake with garlic and salt.
  4. For Pice de Gallo: Combine all ingredients and chill 1-2 hours before serving with warm chips.

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