Breastfeeding Friendly Cheddar Chive Tortilla Chips & Fresh Tomato Salsa
Total time30 min
Prep time15 min
Cook time15 min
4.7(5)
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Learn more →Ingredients
4 servings
For the chips
- 8 small (6-inch) corn tortillas
- 2 tbsp olive oil
- ¼ tsp fine sea salt
- ½ cup finely shredded sharp cheddar cheese
- 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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