Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 13 ingredients for grocery delivery
Make the salsa verde by adding the tomatillos, jalapenos, and onion to a medium saucepan or pot. Fill the saucepan with enough water to cover the tops of the tomatillos.
Bring water to a boil over high heat, reduce heat to low, cover, and simmer for 10 minutes.
Transfer the tomatillos, jalapenos, and onion to a blender using a slotted spoon.
Add cilantro, garlic, lime juice and salt. Blend until smooth and set aside.
Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges.
Heat olive oil in a large skillet over medium heat.
Add cut tortilla wedges and saute for 10 minutes, stirring every minute or so, until the tortillas are crispy and lightly fried.
Add in the salsa verde and toss together to coat all the chips.
Serve immediately and garnish with cotija cheese, cilantro, and Mexican crema.