To make those delightful tortilla chips, start with corn tortillas.

Preheat your oven to 350°F (175°C).

Cut the tortillas into wedges. I like to cut them into triangles.

Brush them lightly with olive oil and sprinkle with sea salt.

Arrange them on a baking sheet and bake for about 10-15 minutes until they’re golden and crispy. Keep an eye on them because they can turn quickly!

While the chips are baking, let’s roast the vegetables for the salsa.

Take your garlic cloves (unpeeled) and place them on a baking sheet.

Add the quartered onions, Roma tomatoes, and halved jalapeños.

Drizzle with olive oil and sprinkle with cumin and a pinch of salt.

Roast the vegetables in the oven for about 20-25 minutes. You want them soft and slightly charred.

After roasting the vegetables, it’s time to blend!

Let the roasted vegetables cool down slightly.

Peel the garlic and place it along with all the roasted veggies in a blender.

Add chipotle pepper, lime juice, and fresh cilantro.

Blend until you reach your desired consistency. I prefer mine a little chunky for texture.

Now comes the fun part—tasting!

Give your salsa a taste.

Adjust seasoning if necessary. You might want to add more lime or salt, depending on your preference.

Finally, it’s time to indulge!

Pour your freshly made salsa into a serving bowl.

Add your crispy tortilla chips on the side.

Grab a seat, dip those chips, and enjoy!

Trust me; the joy of chips and salsa is all in the crunch and the dip.