Eosinophilic Esophagitis Friendly Sesame Nori Tortilla Chips & Tomato Salsa
Total time30 min
Prep time15 min
Cook time15 min
5.0(4)
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Learn more →Ingredients
4 servings
For the chips
- 8 small corn tortillas (6-inch)
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tbsp sesame seeds
- 2 sheets nori, crumbled or cut into small pieces
- ¼ tsp fine sea salt
For the salsa
- 3 medium roma tomatoes (about 300 g total), finely diced
- 3 scallions, green tops only, thinly sliced
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, roughly chopped
- ¼ tsp ground cumin
- ¼ tsp fine sea salt
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Whisk the sesame oil and olive oil together in a small bowl. Stack the corn tortillas and cut them into 6 wedges each, like a pizza, to make 48 chips total.
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