Food & Cooking Recipes Appetizers Salsa Trio and Homemade Tortilla Chips 3.3 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Mikkel Vang Homemade chips and salsa offer more flavor than store-bought versions. The salsas bring varying colors and flavors to the tortilla chips -- as well as tacos, and even over eggs in the morning. Ingredients Corn tortillas Vegetable oil Salsa Cruda Salsa Verde Roasted-Tomato Salsa Directions Cut tortillas into quarters. Fry in 1/2 inch of hot vegetable oil until light gold, about 20 seconds. Drain on paper towels. Sprinkle with salt, and serve at room temperature with salsas. Rate it Print