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This homemade salsa is chunky and fresh with just the right balance of tomatoes, onions, and cilantro. The star chips are crispy, salty, and have an incredible toasty corn flavor that beats any bag of chips you can buy.

The salsa is what really brings everything together. I like mine on the milder side, but you can easily kick up the heat with extra green chilies or a diced jalapeño.

There's something magical about turning ordinary corn tortillas into festive star-shaped chips for the 4th of July. The best part is how simple they are to make. A quick brush of oil, a few cuts with a star cookie cutter, and ten minutes in the oven.

Meanwhile, you can whip up fresh salsa that's chunky, bright, and loaded with cilantro and lime. Add in some store-bought blue corn tortilla chips and you have the perfect red, white, and blue spread that tastes even better than it looks.

I've been making these star chips for years now, and they never fail to get people excited. There's something about the combination of that satisfying crunch and the fun star shape that just makes everyone smile.

These are incredibly versatile for entertaining. I make them for 4th of July parties, but honestly they work for any occasion when you want something fun and festive. You can use different cookie cutters throughout the year - stars for patriotic holidays, pumpkins for fall, or hearts for Valentine's Day.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• White corn tortillas: I use white corn tortillas for that classic red, white, and blue look. Make sure they're fresh and pliable for easier cutting.
• Vegetable oil: Any neutral oil with a high smoke point works here. I like vegetable or canola oil, but if you want to avoid seed oils, avocado oil is a great alternative that handles the oven heat beautifully.
• Salt: Just a light sprinkle gives these chips that perfect salty crunch.
• Diced tomatoes: The canned tomatoes give the salsa body and consistency. If you want, use fire-roasted diced tomatoes to add a subtle smoky flavor that takes this salsa to the next level.
• Roma tomatoes: These are my favorite for salsa because they're meaty and less watery than regular tomatoes. They give you that perfect chunky texture without making the salsa too thin.
• Green chilies: Use mild, medium, or hot depending on how much heat you and your guests can handle. I usually go with mild for crowds.
• Red and sweet onion: I love using both types for complexity - the red onion adds a little bite while the sweet onion balances it out. You can use all of one type if that's what you have on hand.
• Cilantro: This adds that fresh, bright flavor that makes salsa taste authentic. If cilantro isn't your thing, just leave it out.
• Granulated sugar: Just a tiny bit helps balance the acidity of the tomatoes. You can skip it if you prefer your salsa without any sweetness.

How To Make Homemade Salsa and Star Chips

Make the Star Chips. Start by preheating your oven to 350°F and lining a 9x13 baking sheet with parchment paper.

Next, grab your tortillas and brush each one with oil on both sides. Make sure to coat them evenly so every star bakes up perfectly.

Now comes the fun part - cutting your stars! Using a 2-inch star cookie cutter, cut out 3 or more stars from each tortilla. You can get pretty close to the edges, so don't worry too much about waste. Set your cut stars aside as you work through all the tortillas.

Once all your stars are cut, arrange them on your prepared baking sheet. They can be close together, but make sure they're not touching; otherwise, they'll stick together as they bake. You'll probably need to do this in batches depending on how many tortillas you're using.

Before sliding them into the oven, sprinkle each star with just a pinch of salt. Then bake for 10 minutes, keeping an eye on them during the last few minutes. You want them golden and crispy, not burnt.

Finally, remove them from the oven and transfer to a cooling rack. They might not seem very crispy at first, but they’ll crisp up as they cool!

Make the Salsa. While your chips are baking, you can easily whip up the salsa.

Add all your salsa ingredients - both types of tomatoes, both onions, green chilies, cilantro, lime juice, garlic, cumin, sugar, and salt - straight into your food processor.

Now pulse everything together until you reach your perfect consistency. For chunky salsa that still has some texture, pulse for about 1 minute. If you prefer smoother salsa, keep pulsing for up to 3 minutes.

Once your salsa is just how you like it, transfer it to the refrigerator to chill. Serve alongside your homemade star chips and some blue tortilla chips for that perfect patriotic spread!

Variations

• Get creative with shapes. Use different cookie cutters throughout the year - pumpkins for Halloween, hearts for Valentine's Day, or Christmas trees for holiday parties. Same great taste, endless fun possibilities.
• Spice up your salsa. Add 2 diced jalapeños or a pinch of chili powder for heat that'll wake up your taste buds. Perfect for guests who like things spicy.

Storing

Your homemade star chips will stay crispy for up to 2 weeks when stored properly. Transfer them to an airtight container or resealable bag once they're completely cooled. Keep them at room temperature - no need for the fridge. If they lose a bit of their crunch after a few days, you can pop them back in a 300°F oven for 3-4 minutes to crisp them up again.

 I recommend making your salsa fresh on the day you plan to serve it for the best flavor and texture. If you do need to make it ahead, store it covered in the refrigerator for up to 2 days. If your salsa seems too watery after storing, just give it a good stir or drain off any excess liquid before serving.

Recipe Tips

• The key to the star chips is just making sure your tortillas are well-oiled so they get crispy, and watching them closely in that last few minutes of baking so they don't burn! They can go from perfectly golden to burnt really quickly. Every oven bakes a little differently, so use your eyes more than the timer.
• Drain your canned tomatoes really well before adding them to the food processor. Extra liquid makes watery salsa, and nobody wants that! Give the can a good shake in a fine mesh strainer.
• Pulse your salsa in short bursts rather than letting the food processor run continuously. This gives you way more control over the texture.
• Let your tortillas come to room temperature before cutting if they've been refrigerated. Cold tortillas crack and tear easily, but room temperature ones cut like a dream with clean, sharp edges.
• If your salsa turns out too watery even after draining, you can fix it! Just cook it gently in a pan over low heat until some of the liquid evaporates and it reaches your preferred consistency.

Can I use flour tortillas instead of corn tortillas?

Flour tortillas work, but they won't get as crispy as corn tortillas and the flavor won't be quite the same. Corn tortillas have that authentic crunch and toasty taste that really makes these chips special.

Can I make these chips in an air fryer?

Absolutely! Air fry at 350°F for about 5-7 minutes, checking halfway through. They cook faster than in the oven, so keep an eye on them to prevent burning.

How far ahead can I cut the tortilla stars?

You can cut them up to a day ahead and store them covered at room temperature. Just don't oil them until you're ready to bake.

Serve this delicious salsa with Taco Pockets and Cod Fish Tacos.

This homemade salsa and star chips will bring a serious wow factor to your next gathering with surprisingly little effort. The homemade chips have that incredible toasty corn flavor and perfect crunch that makes store-bought versions seem boring by comparison.

The combination of crispy star-shaped chips, chunky fresh salsa, and blue tortilla chips creates such a beautiful patriotic spread that looks like you spent hours preparing!