Cranberry Salsa and Homemade Baked Tortilla Chips
Ingredients
Homemade Stone Baked Tortilla Chips
-
12–14
pieces
street taco size corn tortillas
-
1
Tablespoon
avocado or olive oil cooking spray
-
to taste
none
lime juice, fresh
-
to taste
none
sea salt
-
optional pinch
none
cumin
Cranberry Avocado Fruit Salsa
-
2
small
avocados, diced
-
2
Tablespoons
lime juice
-
2
cups
clementines or tangerines, peeled and quartered
-
⅔
cup
fresh cranberries
-
1
piece
jalapeño or Serrano pepper, seeded and sliced
-
1
piece
green onion, sliced
-
1
small bunch
cilantro, stems removed
-
pinch
none
paprika or chili powder
-
to taste
none
Kosher salt and black pepper
-
1–2
Tablespoons
agave or honey
Instructions
- Preheat the oven to 350°F (175°C).
- Cut each tortilla into 4 wedges and arrange them in a single layer on the baking stone.
- Coat the chips with avocado oil cooking spray, brush with lime juice, and sprinkle with sea salt and cumin.
- Bake for 7-8 minutes, turn the wedges over, and bake for an additional 7-8 minutes until lightly browned.
- In a bowl, combine diced avocado and lime juice, tossing gently to coat.
- In a food processor, combine clementines, cranberries, jalapeño, onion, cilantro, paprika, salt, black pepper, and honey, and pulse until finely diced.
- Mix the processed ingredients with the avocado mixture and serve with the tortilla chips.
Nutrition Facts (estimated)
Servings
8 to 10
Calories
135
Total fat
7.6g
Total carbohydrates
17.3g
Total protein
2g
Sodium
157.4mg
Cholesterol
0mg
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