Eosinophilic Esophagitis Friendly Ranch Chive Tortilla Chips & Salsa
Total time30 min
Prep time15 min
Cook time15 min
4.9(5)
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Learn more →Ingredients
4 servings
For the chips
- 8 small (6-inch) corn tortillas
- 2 tbsp olive oil
- 1 tsp dried chives
- ½ tsp dried dill
- ½ tsp garlic-infused oil
- ½ tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp fine salt
For the salsa
- 3 medium roma tomatoes, seeded and finely diced
- 3 scallions, green tops only, thinly sliced
- 2 tbsp fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp ground cumin
- ¼ tsp fine salt
- 1 small jalapeño, seeded and finely minced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
In a small bowl, stir together the olive oil, garlic-infused oil, dried chives, dried dill, onion powder, smoked paprika, and fine salt until combined.
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