Eosinophilic Esophagitis Friendly Smoky Paprika Tortilla Chips & Fresh Tomato Salsa
Total time30 min
Prep time15 min
Cook time15 min
4.9(20)
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Learn more →Ingredients
4 servings
For the chips
- 8 small corn tortillas (6-inch)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp fine salt
- ¼ tsp ground cumin
For the salsa
- 4 medium roma tomatoes, seeded and finely diced
- 4 scallions, green tops only, thinly sliced
- 1 jalapeño, seeded and finely minced
- 3 tbsp fresh lime juice (about 2 limes)
- ¼ cup fresh cilantro, roughly chopped
- ½ tsp fine salt
- ¼ tsp smoked paprika
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 them into 6 wedges each, like a pizza, to yield about 48 chips total.
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