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.