Red Meat Allergy Friendly Rosemary Sea Salt Tortilla Chips with Fresh Tomato Salsa
Total time33 min
Prep time15 min
Cook time18 min
4.6(16)
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Learn more →Ingredients
4 servings
For the chips
- 12 small (6-inch) corn tortillas
- 3 tbsp garlic-infused oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp maple syrup
- ¾ tsp flaky sea salt, divided
- ¼ tsp black pepper
For the salsa
- 4 medium roma tomatoes (about 12 oz total), finely diced
- 4 scallions, green tops only, thinly sliced
- 1 jalapeño, seeds removed, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ½ tsp salt
- ¼ tsp ground cumin
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange two oven racks in the upper and lower thirds of the oven.
- 2
In a small bowl, stir together the garlic-infused oil, chopped rosemary, maple syrup, 1/2 tsp of the flaky sea salt, and the black pepper.
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