Eosinophilic Esophagitis Friendly Gluten Free Restaurant-Style Salsa and Chips
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Learn more →Ingredients
6 servings
For the chips
- 18 corn tortillas (6-inch)
- 3 tbsp olive oil
- ¾ tsp kosher salt
For the salsa
- 1 can (28 oz) whole peeled tomatoes, drained
- 1 can (10 oz) diced tomatoes with green chiles
- ½ medium white onion, roughly chopped
- 2 cloves garlic, peeled
- 1–2 jalapeños, stems removed
- 1 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro leaves, loosely packed
- ¼ tsp sugar (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Stack the corn tortillas and cut the stack into 6 wedges each, giving you about 108 chips total.
- 2
Spread the tortilla wedges in a single layer across two large baking sheets. Brush or drizzle with the 3 tbsp olive oil and sprinkle with the 3/4 tsp salt, tossing to coat evenly. Bake for 12–16 minutes, rotating the pans halfway through, until the chips are golden at the edges and crisp throughout — they will firm up further as they cool.
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