Anti Inflammatory Chili Lime Tortilla Chips & Fresh Tomato Salsa

Total time29 min

Prep time15 min

Cook time14 min

Anti Inflammatory Chili Lime Tortilla Chips & Fresh Tomato Salsa

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Ingredients

4 servings

For the chips

12 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
See all
2 tbsp olive oil
1 tsp chili powder
½ tsp fine salt
1 lime, zested juice and juiced (about 2 tbsp juice), divided

For the salsa

4 medium roma tomatoes (about 400 g), finely diced
4 scallions, green tops only, thinly sliced
1 jalapeño, seeded and finely minced
¼ cup fresh cilantro, roughly chopped
1 tbsp fresh lime juice (from the lime above)
¼ tsp fine salt
¼ tsp ground cumin

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
In a small bowl, whisk together the olive oil, chili powder, salt, lime zest, and 1 tbsp of the lime juice.

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