Fructose Free Sesame Tortilla Chips & Fresh Tomato Salsa
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Learn more →Ingredients
4 servings
For the chips
- 12 small (6-inch) corn tortillas
- 2 tbsp garlic-infused oil
- 2 tbsp sesame seeds
- ½ tsp fine sea salt
- ¼ tsp ground cumin
For the salsa
- 4 medium roma tomatoes (about 340 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.
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ cup fresh cilantro leaves, roughly chopped
- ½ tsp fine sea salt
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Stack the corn tortillas and cut the stack into 6 wedges each, giving you 72 chips total. Arrange them in a single layer across the prepared baking sheet — work in two batches if needed to avoid overlapping.
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