Eosinophilic Esophagitis Friendly Gluten Free Lime Chili Tortilla Chips
Total time25 min
Prep time10 min
Cook time15 min
4.8(19)
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Learn more →Ingredients
4 servings
- 12 small (6-inch) corn tortillas
- 2 tbsp olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp fine sea salt
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ½ tsp lime zest (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange two oven racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper or leave them unlined.
- 2
In a small bowl, whisk together the olive oil and lime juice. In a separate small bowl, combine the chili powder, cumin, salt, smoked paprika, and cayenne, if using.
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