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Crunchy totopos (Mexican tortilla chips) are a satisfying snack, and when you serve them with fresh peach salsa? Even more so! This easy antojito is super simple to make.
Looking for a quick, easy and satisfying summertime snack? Try totopos my friend! And serve them with peach salsa made with fresh peaches, jalapeños, and all the classic salsa flavors you love. Both the chips and the salsa come together quickly and are perfect for munching on the deck on a hot summer day. Serve a simple Arnold Palmer drink or a John Daly drink on the side, or if you want to get a little fancy without too much effort, serve your totopos with a Miami Vice drink.
This snack is one of my favorite antojitos, which means “little cravings” in Spanish and basically refers to satisfying munchies. Whenever I’m craving crunchy-salty with some tangy-sweetness, these homemade totopos and salsa are just the thing.
What Are Totopos?
Totopos are essentially Mexican corn tortilla chips. They originated with the Zapotec people of Oaxaca and were made in a clay oven called a comixcal. Traditionally, totopos are a kind of tortilla made with salt added to the masa dough and holes poked into the tortilla before it is cooked. But the word “totopos” can also refer to fried tortilla chips called totopos de maiz, which is what we are making here.
The word “totopo” comes from the Aztec (Nahuatl) word totopochtli, which means “toasted thing” or “thing that crunches when eaten.” That 100% describes these crunchy tortilla chips. 😀
How to Make Totopos
Making totopos is simple, especially since we are going to start by using pre-made corn tortillas. You can make your tortillas from scratch if you prefer, but today the name of the game is quick and easy!
- Cut each tortilla into 6 equal triangles. You can just stack them together and cut all the tortillas at once.
- Line a plate with a few layers of paper towel. We’ll use this to drain the chips after they are fried.
- Heat the oil. In a medium skillet, warm 1/4 cup of the oil over medium heat.
- Fry the tortilla wedges. Once the oil is hot, begin frying the chips, adding only enough to your skillet so that one layer of chips is frying at a time. After about 30 seconds, gently turn the chips over with a spoon and fry on the other side.
- Drain. Once they are light golden in color and crispy, use a slotted spoon or tongs to remove them from the oil and place them on the paper towel lined plates to drain.
- Fry the rest of the totopos. Repeat the above process until all the tortilla pieces have been fried. Sprinkle kosher salt over the chips to taste, and serve with salsa.
The key to making really good totopos is to pay attention. As in, don’t walk away while the tortilla wedges are frying and don’t try to multitask by unloading the dishwasher at the same time. 🙃
Making the Peach Salsa
Totopos are wonderful with fresh peach salsa, which also happens to come together in a snap. Here’s how to make it. There are literally 2 steps. Check out the recipe card below for the ingredient amounts.
- Prep your ingredients. Wash the peach, onion, jalapeno and tomatoes well. Then dice as indicated in ingredient list.
- Combine diced fruit and veggies in a tupperware or bowl. Wash and dice the cilantro, add to the mixture. Add olive oil, lime juice, and salt and pepper to taste. Mix well. Chill in the fridge for at least an hour before serving.
Serving Suggestions
There are tons of other tasty things you can serve with totopos. This includes dips as well as refreshing drinks, which in my opinion are essential when it comes to truly enjoying the crunchy-salty totopo experience.
Condiments
- Homemade Guacamole – Who doesn’t like a good guacamole when it comes to eating Mexican tortilla chips?
- Sour Cream – A classic accompaniment.
- Pico de Gallo Salsa – Similar to the peach salsa shared in this post, just without the peach.
- Salsa Macha – Only for the brave of heart! This salsa is super spicy. I recommend dipping a tiny amount onto your totopos along with the guacamole and sour cream.
Drinks & Cocktails
In addition to the drinks mentioned above, these sips are wonderful with totopos.
For the grown-ups:
- Piña Coladas – Frozen, fruity, and totally refreshing.
- Frozen Strawberry Daiquiris – This cocktail takes minutes to make and is so good!
- Snakebite Drink – If you’re a beer drinker, you might love this tavern brew from the UK.
For the kiddos or anyone who doesn’t want to sip a boozy beverage at the moment:
- Mango Lemonade – This is so good!
- Shirley Temple Drink – A classic mocktail, though you can also make this a “dirty shirley temple” by adding alcohol.
- Roy Rogers Drink – Probably my favorite mocktail. The cherry on top is hard to resist.
How to Store Extras
- Totopos: The chips will last for up to 1 day stored in an airtight container on the counter. You can also use them to make black bean chilaquiles or migas.
- Salsa: The peach salsa will keep in the fridge in an airtight container for up to 3 days.
Totopos with Peach Salsa
Crunchy homemade totopos (Mexican tortilla chips) served with fresh peach salsa! Perhaps one of the most satisfying summertime snacks ever.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2-3 servings
- Category: Snacks
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Totopos
- 6 corn tortillas
- 1/2 cup vegetable oil
- Kosher salt to taste
Peach Salsa
- 2 cups diced fresh ripe peach
- 1 cup diced yellow onion
- 1 jalapeno, seeded and diced
- 2 tomatoes, seeded and diced
- 2–3 teaspoons finely diced fresh cilantro
- 1 tablespoon extra virgin olive oil
- 3 tablespoons fresh lime juice
- Salt and pepper to taste
Instructions
Make the Totopos
Cut each tortilla into 6 equal triangles. You can just stack them together and cut all the tortillas at once.
Line a plate with a few layers of paper towel. We’ll use this to drain the chips after they are fried.
Heat the oil. In a medium skillet, warm 1/4 cup of the oil over medium heat.
Fry the tortilla wedges. Once the oil is hot, begin frying the chips, adding only enough to your skillet so that one layer of chips is frying at a time. After about 30 seconds, gently turn the chips over with a spoon and fry on the other side.
Drain. Once they are light golden in color and crispy, use a slotted spoon or tongs to remove them from the oil and place them on the paper towel lined plates to drain.
Fry the rest of the totopos. Repeat the above process until all the tortilla pieces have been fried. Sprinkle kosher salt over the chips to taste, and serve with salsa.
Make the Peach Salsa
Prep your ingredients. Wash the peach, onion, jalapeno and tomatoes well. Then dice as indicated in ingredient list above.
Combine diced fruit and veggies in a tupperware or bowl. Wash and dice the cilantro, add to the mixture. Add olive oil, lime juice, and salt and pepper to taste. Mix well. Chill in the fridge for at least an hour before serving. The salsa will keep in the fridge for up to 3 days.
Last Step:
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