Fructose Free Lemon Dill Tortilla Chips with Fresh Tomato Salsa
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Learn more →Ingredients
4 servings
For the chips
- 8 small corn tortillas (6-inch)
- 2 tbsp olive oil
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 1 tsp dried dill
- ½ tsp fine salt
For the salsa
- 3 medium tomatoes (about 1 lb total), diced
- 4 scallions, green tops only, thinly sliced
- 1 jalapeño, seeded and finely diced (optional)
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro, roughly chopped
- ¼ tsp fine salt
- ¼ tsp ground cumin
Instructions
- 1
Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- 2
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, dried dill, and salt. Stack the corn tortillas and cut them into 6 wedges each, giving you 48 chips total.
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