Eosinophilic Esophagitis Friendly Salsa Verde Tortilla Chips & Salsa
Total time35 min
Prep time15 min
Cook time20 min
4.5(29)
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Learn more →Ingredients
4 servings
For the chips
- 8 small (6-inch) corn tortillas
- 2 tbsp olive oil
- ½ tsp fine sea salt
For the salsa verde
- 1 lb (about 10 medium) tomatillos, husked and rinsed
- 1 jalapeño, halved lengthwise
- ½ cup scallion greens (green tops only), roughly chopped
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice
- ½ tsp fine sea salt, plus more to taste
- ½ tsp ground cumin
Instructions
- 1
Preheat the oven to 400°F (205°C). Position one rack in the upper third and one in the lower third of the oven.
- 2
Place the tomatillos and jalapeño halves cut-side down on one half of a large baking sheet. Brush lightly with a small amount of the olive oil.
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