Fructose Free No-Bake Cumin Lime Tortilla Chips & 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 ground cumin
- ½ tsp fine sea salt
- ¼ tsp smoked paprika
- 1 lime, zested and juiced (about 2 tbsp juice)
For the salsa
- 4 medium roma tomatoes (about 300 g total), finely diced
- 4 scallions, green tops only, thinly sliced
- 1 jalapeño, seeds removed, finely diced
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.
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
Instructions
- 1
In a small bowl, whisk together the olive oil, ground cumin, smoked paprika, sea salt, lime zest, and 1 tbsp of the lime juice until combined.
- 2
Stack the corn tortillas and cut each stack into 6 wedges, giving you 48 chips total. Arrange the wedges in a single layer on a baking sheet.
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