Instead of store-bought tortilla chips, serve the salsa with homemade ones. To make them, preheat the oven to 375 Degrees F. Line two large 2 baking sheets with parchment paper. Combine 1/4 cup olive oil and one teaspoon chili powder in a small bowl. Cut four, 10-inch flour tortillas each into 12 to 16 wedges. Brush the wedges lightly with the oil mixture and arrange in a single layer on the baking sheet. Sprinkle with salt and bake, one sheet at a time, 8 to 10 minutes, or until crisp and golden.