Eosinophilic Esophagitis Friendly Chili Lime Tortilla Chips & Fresh Tomato Salsa
Total time29 min
Prep time15 min
Cook time14 min
4.9(13)
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Learn more →Ingredients
4 servings
For the chips
- 12 small (6-inch) corn tortillas
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp fine salt
- 1 lime, zested 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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