Fructose Free Sweet-Salty Taco Lime Tortilla Chips & Salsa
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Learn more →Ingredients
4 servings
For the chips
- 8 small (6-inch) corn tortillas
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp fine salt
- 1 tbsp fresh lime juice
- ½ tsp lime zest
For the salsa
- 3 medium roma tomatoes (about 300 g total), finely diced
- 3 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 cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp fine salt
- ¼ tsp ground cumin
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
In a small bowl, whisk together the olive oil, maple syrup, lime juice, lime zest, chili powder, cumin, smoked paprika, and salt until combined.
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