Anti Inflammatory Cheddar Chive Tortilla Chips & Fresh Tomato Salsa

Total time30 min

Prep time15 min

Cook time15 min

Anti Inflammatory Cheddar Chive Tortilla Chips & Fresh Tomato Salsa

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Ingredients

4 servings

For the chips

8 small (6-inch) corn tortillas
Bueno Corn Tortillas Taco Loco Corn Tortillas 12ct - 10 OZ Trader Joe's Corn Tortillas El Milagro Corn/Maiz Tortillas, 36 Count
Mi Familia Tortilla Casera 28 oz
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2 tbsp olive oil
¼ tsp fine sea salt
½ cup finely shredded sharp cheddar cheese
Ingredient note
Cheese is limited on an anti-inflammatory diet because it is high in saturated fat, but the amount of sharp cheddar cheese used here (~1/2 oz per serving) is likely fine. If you prefer to always avoid shredded sharp cheddar cheese, please tap it and change its rating to Red.
3 tbsp fresh chives, finely chopped

For the salsa

4 medium roma tomatoes, seeded and finely diced
4 scallions, green tops only, thinly sliced
1 jalapeño, seeded and finely minced
2 tbsp fresh lime juice (about 1 lime)
¼ cup fresh cilantro, roughly chopped
¼ tsp ground cumin
¼ tsp fine sea salt, plus more to taste

Instructions

1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2
Stack the corn tortillas and cut them into 6 wedges each, giving you 48 chips total. Spread the wedges in a single layer on the prepared baking sheet — work in two batches if needed to avoid overlapping.

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