Crispy Star Shaped Chips with Fresh Homemade Salsa

This homemade salsa is bright and chunky, balanced with tomatoes, onions, cilantro, and a hint of lime. Paired with crisp, salty star-shaped chips made from corn tortillas, the result is a crowd-pleasing appetizer with a toasty corn flavor that outshines store-bought chips.

I prefer the salsa mildly spiced, but it’s easy to turn up the heat—add extra green chiles or a diced jalapeño to suit your taste.

Turning simple corn tortillas into festive star chips is easy and fun—perfect for summer gatherings or patriotic holidays. Lightly brush the tortillas with oil, cut out stars with a cookie cutter, and bake until golden. While the chips bake, blend up a fresh salsa that’s bright with lime and cilantro for a colorful red, white, and blue spread when you add blue corn chips to the platter.

These star chips are versatile for entertaining. Use different cookie-cutter shapes for different occasions—stars for the 4th of July, pumpkins for Halloween, hearts for Valentine’s Day, or trees for winter holidays.

Ingredient Notes

See the recipe card below for ingredient quantities and full instructions.

• White corn tortillas: Fresh, pliable tortillas are easiest to cut and bake. White corn keeps the palette classic for a red, white, and blue presentation.
• Vegetable or neutral oil: Use a high smoke-point oil—vegetable, canola, or avocado oil for a milder flavor that holds up in the oven.
• Salt: A light sprinkle before baking brings out the corn flavor and gives the chips the right savory finish.
• Canned diced tomatoes: They add body and a consistent texture to the salsa. Drain well to avoid excess liquid.
• Roma tomatoes: Firm and meaty, Roma tomatoes keep the salsa chunky without becoming watery.
• Green chiles: Choose mild, medium, or hot depending on your preference. Mild chiles are great for a crowd.
• Red and sweet onion: A mix of both adds depth—red onion gives bite, sweet onion brings balance. Use one type if that’s what you have.
• Cilantro: Fresh cilantro brightens the salsa. Omit if you dislike the herb.
• Small amount of sugar: A pinch of granulated sugar helps tame tomato acidity; skip it if you prefer no sweetness.

How To Make Homemade Salsa and Star Chips

Make the star chips: Preheat the oven to 350°F and line a 9×13-inch baking sheet with parchment paper.

Brush each tortilla lightly with oil on both sides so they crisp evenly. Use a 2-inch star cookie cutter to cut out three or more stars from each tortilla; you can work close to the edges to maximize yield. Arrange stars on the prepared baking sheet in a single layer with a small gap so they won’t stick together.

Sprinkle each star with a pinch of salt and bake for about 10 minutes, watching closely during the final minutes. They should be golden and crisp—remove them before they brown too dark. Transfer to a cooling rack; chips often crisp up further as they cool.

Make the salsa: While the chips bake, combine the salsa ingredients. In a food processor add the drained canned tomatoes, diced Roma tomatoes, red and sweet onions, drained green chiles, cilantro, lime juice, minced roasted garlic, ground cumin, sugar, and a pinch of salt.

Pulse the mixture to your preferred texture—about 1 minute for a chunky salsa, up to 3 minutes for a smoother result. Taste and adjust salt, lime, or heat as needed. Chill the salsa before serving; the flavors continue to meld as it rests.

Variations

• Shape variations: Swap the star cutter for pumpkins, hearts, trees, or any seasonal shape to match holidays and parties.
• Spicier salsa: Add diced jalapeños, serranos, or a pinch of chili powder for more heat. Roasted chiles add smoky complexity.

Storing

Store cooled star chips in an airtight container or resealable bag at room temperature for up to two weeks. If they soften, refresh them in a 300°F oven for 3–4 minutes to crisp them up again. Salsa is best made the day you serve it, but it can be refrigerated covered for up to 2 days. If the salsa releases liquid after sitting, drain or stir before serving.

Recipe Tips

• Lightly oil tortillas so they crisp evenly; keep an eye on the final minutes of baking—chips can go from golden to burnt quickly.
• Drain canned tomatoes thoroughly to prevent a watery salsa—use a fine mesh strainer and give the can a good shake.
• Pulse the food processor in short bursts to control texture and avoid over-blending.
• Bring refrigerated tortillas to room temperature before cutting to avoid cracking; room-temperature tortillas cut cleanly.
• If salsa is too watery, simmer it gently over low heat until it reaches your desired thickness.

Can I use flour tortillas instead of corn tortillas?

Flour tortillas will work, but they won’t crisp the same way as corn tortillas and lack that characteristic toasty corn flavor. For the best crunch and authentic taste, use corn tortillas.

Can I make these chips in an air fryer?

Yes—air fry at 350°F for about 5–7 minutes, checking and shaking halfway through. They cook faster in an air fryer, so monitor them closely to avoid burning.

How far ahead can I cut the tortilla stars?

Cut the stars up to a day in advance and keep them covered at room temperature. Wait to oil them until you’re ready to bake so they stay fresh and don’t become limp.

This salsa and homemade star chips are a simple, high-impact appetizer that’s perfect for parties. The combination of crunchy, star-shaped chips and bright, fresh salsa makes a festive and flavorful centerpiece for any snack table or picnic.

Homemade Salsa and Star Chips

Ingredients

Star Chips

• 30 4–6 inch white corn tortillas
• 3 tablespoons vegetable oil
• 1 tablespoon salt

Salsa

• 1 (14-ounce) can diced tomatoes, drained
• 6 Roma tomatoes, diced
• 1 (4-ounce) can green chiles, drained
• ½ cup diced red onion
• ½ cup diced sweet onion
• ¼ cup chopped cilantro
• 1 tablespoon lime juice
• 2 teaspoons minced roasted garlic
• ½ teaspoon ground cumin
• ¼ teaspoon granulated sugar (optional)
• ¼ teaspoon salt (adjust to taste)

Instructions

Star Chips

1. Preheat the oven to 350°F and line a 9×13-inch baking sheet with parchment paper.
2. Brush each tortilla with oil on both sides. Cut out stars using a 2-inch cookie cutter—aim for three stars per tortilla or more depending on size.
3. Arrange stars on the baking sheet in a single layer without touching. You may need to work in batches.
4. Sprinkle lightly with salt and bake for about 10 minutes, watching closely until they are golden and crisp.
5. Remove from the oven and cool on a rack; they will crisp further as they cool.

Salsa

1. Place drained canned tomatoes, diced Roma tomatoes, both onions, green chiles, cilantro, lime juice, garlic, cumin, sugar, and salt into a food processor.
2. Pulse to your desired texture: about 1 minute for chunky, up to 3 minutes for smooth. Taste and adjust seasoning.
3. Chill the salsa before serving to let the flavors meld. Serve with star chips and optional blue corn chips for a patriotic presentation.

Notes

The key to crisp star chips is even oiling and close attention near the end of baking. Make the salsa the day you plan to serve it for peak freshness; it will keep refrigerated for up to 2 days.

Nutrition (per serving, approximate)

Calories: 369 kcal; Carbohydrates: 64 g; Protein: 8 g; Fat: 11 g; Sodium: 1324 mg; Fiber: 9 g.