Vegan Mini Ginger Sesame Tortilla Chips & Tomato Salsa
Total time29 min
Prep time15 min
Cook time14 min
4.9(14)
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Learn more →Ingredients
4 servings
For the chips
- 8 small (6-inch) corn tortillas
- 2 tbsp garlic-infused oil
- 1 tbsp toasted sesame oil
- 1 tsp ground ginger
- 1 tbsp sesame seeds
- ½ tsp fine salt
For the salsa
- 3 medium ripe tomatoes (about 9 oz / 255 g total), cored and finely diced
- 4 scallions, green tops only, thinly sliced
- 1 tbsp fresh lime juice
- 1 tsp finely grated fresh ginger
- 1 tsp tamari
- ¼ tsp fine salt, or to taste
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- 2
Stack the corn tortillas and cut them into quarters, then cut each quarter in half to make 8 small triangles per tortilla (about 64 chips total). Spread the chips in a single layer on the prepared baking sheet — work in two batches if needed to avoid overlapping.
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