Seasoned Tortilla Chips
Serve these star-shaped Seasoned Tortilla Chips with homemade salsa for a delicious 4th of July snack!
Servings: 6 servings
Calories: 205kcal
Ingredients
For the Seasoned Tortilla Chips
- 15 5" round corn tortillas
- 2 Tbsp olive oil
- 3 Tbsp lime juice
- 1¼ tsp salt
- ¾ tsp chili powder
- ¼ tsp ground cumin
- ¼ tsp paprika
- pinch cayenne pepper
For the Salsa
- 1 28 ounce can whole tomatoes, drained
- 1 jalapeno thinly sliced (leave seeds in for a hotter salsa)
- 1/3 cup onion coarsely chopped
- 1/2 cup fresh cilantro
- 1 clove garlic minced
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp sugar
- juice of 1 lime
Instructions
For the Seasoned Tortilla Chips
- Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
- Using a medium star cookie cutter, cut as many stars as possible out of each tortilla. Place stars on baking sheets. (Don't waste the scraps...bake those up, too, and snack on 'em before your guests arrive!)
- Combine the olive oil and lime juice. Lightly brush tops of tortilla chips with the olive oil and lime juice. (Note: If you have an oil mister, you can use that instead of brushing the chips.)
- In a small dish, combine the salt, chili powder, cumin, paprika and cayenne pepper. Sprinkle this mixture lightly over tops of chips.
- Bake for 7 minutes. Rotate pans and bake for 5-7 more minutes, or until edges of stars begin to turn golden brown.
For the Salsa
- Place all ingredients in a large food processor. Pulse several times until salsa reaches desired consistency.
- Refrigerate for at least 30 minutes before serving. (Tip: this salsa tastes even better the next day!)
Nutrition
Calories: 205kcal | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 813mg | Potassium: 285mg | Fiber: 5g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 12.5mg | Calcium: 76mg | Iron: 1.7mg
