Anti Inflammatory Crunchy Herb Parmesan Tortilla Chips & Salsa
Total time30 min
Prep time15 min
Cook time15 min
5.0(8)
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Learn more →Ingredients
4 servings
For the chips
- 12 small (6-inch) corn tortillas
- 3 tbsp garlic-infused oil
- ⅓ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp fine salt
- ¼ tsp black pepper
For the salsa
- 4 medium roma tomatoes, finely diced
- 4 scallions, green tops only, thinly sliced
- 1 jalapeño, seeds removed, finely diced
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
- ¼ tsp ground cumin
- salt and pepper, to taste
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet (or two standard baking sheets) with parchment paper.
- 2
Stack the corn tortillas and cut them into 6 wedges each, like a pizza, to make 72 chips total. Spread the wedges in a single layer across the prepared baking sheet(s), making sure none overlap.
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