Eosinophilic Esophagitis Friendly Mediterranean Herb Tortilla Chips & Tomato Salsa
Total time30 min
Prep time15 min
Cook time15 min
4.6(17)
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Learn more →Ingredients
4 servings
For the chips
- 2 tbsp garlic-infused oil
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp fine salt
- 8 small corn tortillas (6-inch), each cut into 6 wedges
For the salsa
- 3 medium roma tomatoes (about 300 g), seeded and finely diced
- ½ medium english cucumber, finely diced
- 4 scallions, green tops only, thinly sliced
- 2 tbsp fresh lemon juice
- 1 tbsp garlic-infused oil
- ¼ tsp dried oregano
- ¼ tsp fine salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the 2 tbsp garlic-infused oil, dried oregano, smoked paprika, and 1/4 tsp salt. Add the tortilla wedges and toss until every piece is evenly coated.
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