Copycat Chili’s Chips and Salsa Recipe for Easy Restaurant-Style Snacking

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Copycat Chili’s Chips & Salsa Recipe (Easy Restaurant-Style Snack at Home!)

If you’ve ever sat down at Chili’s and polished off a whole basket of those warm, ultra-thin tortilla chips with that zesty salsa… before your meal even arrived… you’re in the right place. Today I’m sharing an easy copycat Chili’s Chips & Salsa recipe you can make at home with simple ingredients and basic tools. No deep fryer required, and the salsa comes together in about 10 minutes. This version is inspired by the flavors and textures of the restaurant favorite, but it is not the official recipe from Chili’s.

A Little Background: Why Chili’s Chips & Salsa Are So Addictive

Chili’s is known across the USA as a casual spot for Tex-Mex–inspired comfort food: fajitas, burgers, margaritas, and of course, that endless basket of hot, whisper-thin tortilla chips and salsa that lands on the table almost as soon as you sit down. What makes their chips & salsa feel so iconic?
  • The chips: Ultra-thin, light, and shatter-crisp. You get that loud crunch with every bite, but they’re not heavy or greasy.
  • The salsa: Smooth but still a little chunky. It’s bright, tangy, and tomato-forward with a gentle heat that sneaks up on you, plus a fresh hit of cilantro and lime.
  • The combo: Warm, salty chips + cool, zesty salsa = the kind of snack you keep reaching for, almost without thinking.
This recipe aims to capture that same light crunch and fresh, restaurant-style salsa using ingredients you can easily find in any American grocery store.

Important Note About This Copycat Recipe

This is a homemade, copycat-style recipe inspired by Chili’s chips and salsa. It is not the official recipe, and I have no inside knowledge of their proprietary methods or ingredients. Any names or brands mentioned are for reference and descriptive purposes only. This recipe is simply my best attempt to recreate that classic restaurant experience in a home kitchen.

Homemade Copycat Chili’s Chips & Salsa: Overview

Copycat Chili’s salsa served with ultra-thin crispy tortilla chips, fresh cilantro, and lime wedges on a rustic table
Restaurant-style copycat Chili’s chips and salsa with ultra-thin tortilla chips, fresh cilantro, and a zesty tomato salsa

Servings: About 6 snack-size servings (great for sharing)
Prep Time: 15 minutes (salsa)
Cook Time: 20–30 minutes (for chips, depending on method and batch size)
Total Time: About 35–45 minutes
Skill Level: Easy – great for beginners.
You’ll first make the restaurant-style salsa, then cook super-thin tortilla chips using either a light shallow fry or an oven/air fryer method.

Ingredients for Copycat Chili’s Salsa

For the Salsa:
  • 1 (28 oz) can whole peeled tomatoes, drained (fire-roasted if you want extra depth)
  • 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
  • 1/2 medium yellow onion, roughly chopped (about 1/2 cup)
  • 1–2 fresh jalapeños, seeded for mild, with seeds for more heat, roughly chopped
  • 1/2 cup fresh cilantro leaves, loosely packed
  • 2 cloves garlic, roughly chopped
  • 2 tbsp fresh lime juice (about 1 lime)
  • 1 1/4 tsp kosher salt (start here, then adjust to taste)
  • 1/2 tsp ground cumin
  • 1/2 tsp sugar (optional, to balance acidity)

Ingredients for Copycat Chili’s-Style Thin Tortilla Chips

To get that delicate, super-crispy texture, we’ll use very thin corn tortillas.
  • 25–30 thin white corn tortillas (the thinnest brand you can find; 6-inch size works well)
  • 1–1 1/2 cups neutral oil for frying (like canola, vegetable, or peanut) or spray oil for baking/air frying
  • Kosher salt, to taste
You’ll end up with a big basket of chips—enough for a family movie night or game day spread.

Step-by-Step: How to Make Copycat Chili’s Salsa

Food Safety Note: This salsa is made with canned tomatoes and fresh produce. Always wash fresh cilantro, jalapeños, and limes before using, and refrigerate leftovers within 2 hours.
  1. Prep your fresh ingredients.
    Peel and roughly chop the onion. Rinse cilantro and pat dry. Cut jalapeños in half and remove seeds and membranes if you want a milder salsa. Roughly chop the jalapeños and garlic.
  2. Add everything to a blender or food processor.
    Add:
    • Drained whole peeled tomatoes
    • Diced tomatoes with green chiles (with juices)
    • Onion, jalapeños, cilantro, garlic
    • Lime juice, salt, cumin, and sugar (if using)
  3. Pulse to your preferred texture.
    Use short pulses until you reach that restaurant-style texture: mostly smooth but still a little chunky. Avoid over-blending into a thin puree unless you prefer it that way.
  4. Taste and adjust.
    Taste the salsa with a spoon (or a chip if you’ve already made them):
    • Need more brightness? Add another teaspoon of lime juice.
    • Need more salt? Add a pinch at a time.
    • Want more heat? Blend in more jalapeño or a pinch of cayenne.
  5. Chill for best flavor.
    Transfer salsa to a covered container and refrigerate for at least 30 minutes. The flavors blend and deepen as it chills.
  6. Store safely.
    Keep refrigerated in a sealed container for up to 5–7 days. If it smells off, looks fizzy, or grows mold, discard it.

Step-by-Step: How to Make Thin, Crispy Chips (Fried, Baked, or Air-Fried)

You can choose whichever method works best for you: frying (closest to restaurant-style), baking, or air frying.

1. Cut the Tortillas

  1. Stack 5–6 tortillas at a time on a cutting board.
  2. Use a sharp knife or pizza cutter to cut the stack into 6 wedges, like a pizza.
  3. Separate the pieces so they don’t stick together.

2A. Lightly Fried Tortilla Chips (Most Authentic Texture)

Food Safety Tip: Hot oil can cause burns. Keep children and pets away from the stove, and never leave frying oil unattended. Use a thermometer if possible to avoid overheating the oil.
  1. Heat the oil.
    Pour 1–1 1/2 cups neutral oil into a large, heavy-bottomed pot or deep skillet. You want about 1/2 inch of oil depth.
    Heat over medium to medium-high heat until the oil reaches about 350–360°F. (If you don’t have a thermometer, a small tortilla piece should sizzle immediately but not burn.)
  2. Fry in small batches.
    Carefully add a single layer of tortilla wedges to the hot oil. Don’t overcrowd them; they need room to crisp.
    Fry for about 45–60 seconds per side, flipping with tongs, until they’re very lightly golden and firm.
  3. Drain and season.
    Use a slotted spoon or tongs to transfer chips to a paper towel–lined baking sheet or plate.
    Immediately sprinkle with kosher salt while the chips are still warm so the salt sticks.
  4. Cool completely.
    Let the chips cool in a single layer. They’ll crisp up even more as they cool.
  5. Repeat.
    Continue with remaining tortilla wedges, adjusting the heat as needed to keep the oil around 350°F.

2B. Baked Tortilla Chips (Lighter Version)

  1. Preheat the oven.
    Heat oven to 375°F. Line two large baking sheets with parchment paper.
  2. Arrange the wedges.
    Spread tortilla wedges in a single layer on the baking sheets; don’t let them overlap.
  3. Lightly oil and salt.
    Spray or brush lightly with oil and sprinkle with salt.
  4. Bake until crisp.
    Bake 8–12 minutes, rotating the pans halfway. Watch closely toward the end—thin chips can go from golden to overdone quickly. They’re done when light golden and crisp.
  5. Cool and crisp.
    Let chips cool on the baking sheet to finish crisping.

2C. Air Fryer Tortilla Chips (Fast & Crispy)

  1. Preheat the air fryer.
    Preheat to 350°F if your model requires it.
  2. Arrange chips.
    Lightly spray tortilla wedges with oil and sprinkle with salt. Place in a single layer in the basket (you’ll likely need multiple batches).
  3. Air fry.
    Cook 4–6 minutes, shaking the basket halfway, until crisp and lightly golden. Exact time depends on your air fryer and how thin your tortillas are.
  4. Cool.
    Transfer to a cooling rack or plate and let them cool fully for maximum crunch.

Approximate Nutrition (Per Serving)

These numbers are estimates and will vary based on exact brands, oil absorbed, and portion sizes. This breakdown assumes:
  • 6 servings total
  • About 2 oz chips + 1/2 cup salsa per serving
  • Light shallow-fry method for the chips
Approximate macros per serving:
  • Calories: ~260–290
  • Carbohydrates: ~32–35 g
  • Protein: ~4–5 g
  • Fat: ~12–15 g
  • Fiber: ~4–5 g
  • Sodium: ~450–600 mg (mostly from salt and canned tomatoes)
For a lighter version, use baked or air-fried chips to cut down on added fat.

Super-Simple “Shortcut” Version

Need chips & salsa in a hurry for last-minute guests or a game night? Here’s the ultra-simple route:
  • Use store-bought thin tortilla chips. Look for “restaurant-style” or “extra thin” on the bag.
  • Make only the salsa. The salsa alone will give you that Chili’s-style vibe with almost no effort.
  • Time-saver salsa tip: If you’re really short on time, pulse together:
    • 1 (15 oz) jar of mild salsa
    • 1/2 can diced tomatoes with green chiles
    • Extra cilantro, lime juice, and a jalapeño
    It “freshens up” jarred salsa and gives it more of that restaurant flavor.

Allergy-Friendly & Special Diet Modifications

The good news: Chips & salsa are naturally pretty simple. Still, here are some common concerns and how to adjust.

Gluten-Free

  • Use 100% corn tortillas. Check the package to be sure there’s no wheat flour added.
  • Most canned tomatoes and spices are gluten-free, but always read labels if you’re highly sensitive or have celiac disease.

Dairy-Free

  • This recipe is naturally dairy-free as written—no changes needed.

Vegan

  • All ingredients here are plant-based, so this is fully vegan as long as your tortillas contain no animal-derived additives (most don’t).

Paleo / Grain-Free

  • Traditional corn tortilla chips are not paleo.
  • To keep it paleo-friendly, serve the salsa with:
    • Cucumber rounds
    • Bell pepper strips
    • Jicama sticks
    • Paleo-friendly grain-free tortilla chips (store-bought)

Lower Sodium

  • Use no-salt-added canned tomatoes where possible.
  • Reduce added salt in the salsa and on the chips; taste as you go.

Spice Level Adjustments

  • Mild: Remove seeds and membranes from jalapeños and use just 1 pepper.
  • Medium: Keep some seeds and use 1–2 peppers.
  • Hot: Add an extra jalapeño or a small serrano pepper, or mix in a pinch of cayenne.

Serving Ideas for Your Copycat Chili’s Chips & Salsa

Once you have a big basket of chips and a bowl of salsa, you’re ready for:
  • Game day spreads with guacamole, queso, and nachos
  • Movie nights when you want something salty and crunchy
  • Tex-Mex dinners as a starter before tacos, fajitas, or enchiladas
  • Casual parties where people can snack and mingle
For that true restaurant feel, warm your chips briefly (1–2 minutes at 300°F in the oven) right before serving, and bring the salsa out cold. The hot-and-cool contrast is part of what makes it so satisfying.

Let’s Talk: Did This Chili’s Copycat Hit the Spot?

I’d love to know how this copycat Chili’s Chips & Salsa turned out in your kitchen.
  • Did you fry, bake, or air fry your chips?
  • How spicy did you make your salsa?
  • Any fun twists you added—like roasted garlic, smoked paprika, or extra lime?
Please share your results and any tweaks in the comments—your ideas help other home cooks, too. And if you enjoyed this recipe, feel free to send it to a friend, pin it, or share it on social media so more people can enjoy restaurant-style chips and salsa at home.

Important Disclaimers

Copycat Recipe Disclaimer: This recipe is a homemade “copycat” version created for educational and entertainment purposes. It is not endorsed by or affiliated with Chili’s or its parent companies. All trademarks and restaurant names are property of their respective owners. No claim is made that this is the actual recipe, and no insider or proprietary information was used.
Affiliate Disclaimer: Simply Copycat Recipes is an Amazon affiliate. That means we may earn a small commission if you purchase products through links on our site, at no additional cost to you. We only recommend tools and ingredients we genuinely find useful for home cooking.
Location: Georgetown, IN, USA

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