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Baked Tortilla Chips With Colorful Corn Salsa Recipe

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Baked Tortilla Chips With Colorful Corn Salsa Recipe
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5
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Baked Tortilla Chips With Colorful Corn Salsa Recipe Description

Fat-free baked chips are quick to make using any good-quality corn tortillas. Extra-thin tortillas make especially light and crunchy baked chips. These are a great alternative to the store-bought variety and taste better coming out fresh from your own oven. Colorful Corn Salsa is a great way to get vitamins and nutrients from a variety of vegetables. The corn adds fiber, onions supply allyl sulfides, and tomatoes contribute lycopene to this nutrient-rich salsa– all are cancer-fighting ingredients. Enjoy this dip with baked chips, stuffed in a burrito, or atop a bed of mixed salad greens.

Baked Tortilla Chips With Colorful Corn Salsa Recipe Ingredients
  |     |   
Quantity Measurement Ingredients M | N M
For the chips:
8 tablespoon

freshly squeezed lime juice

1/2 teaspoon

chili powder

1/4 teaspoon

ground cumin

12

corn tortillas

1/4 teaspoon

salt (optional)

For the salsa:
1 measuring cup

fresh or frozen corn kernels

2 medium

tomatoes diced

1/2 measuring cup

diced green bell pepper

1/2 measuring cup

diced orange bell pepper

1/4 measuring cup

chopped onion

4 tablespoon

rice vinegar or apple cider vinegar

10

fresh basil leaves thinly sliced

For the chips:
8 tablespoon freshly squeezed lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
12 corn tortillas
1/4 teaspoon salt (optional)
For the salsa:
1 measuring cup fresh or frozen corn kernels
2 medium tomatoes diced
1/2 measuring cup diced green bell pepper
1/2 measuring cup diced orange bell pepper
1/4 measuring cup chopped onion
4 tablespoon rice vinegar or apple cider vinegar
10 fresh basil leaves thinly sliced
Baked Tortilla Chips With Colorful Corn Salsa Recipe Method

Chips: Preheat the oven to 350 F.

Combine the lime juice, chili powder, and cumin in a small pie plate or similar dish. Dip each tortilla into the lime mixture and place them in a stack on a cutting board. Using a chef's knife, cut through the stack, dividing the tortillas into 6 wedges.

Arrange the tortillas in a single layer on a wire baking rack or baking sheet and sprinkle with the optional salt. Bake for 10 to 15 minutes, or until the tortillas are crisp and just beginning to brown on the edges. Watch carefully, because they burn quickly. Remove from the oven and let cool.

These chips are crispiest when eaten within 1 day. Stored in an air-tight bag or container, leftover Baked Tortilla Chips will keep for up to 1 week.Makes 72 chips or 5 servings.

Salsa: If using fresh corn, blanch it in boiling water for 3 minutes and immediately rinse it under cold water to prevent further cooking. If using frozen corn that isn't thawed completely, either blanch it in cold water, or microwave it until thawed.Makes 4 1/2 cups or 18 servings.

Combine all of the ingredients in a large bowl and set aside for 15 to 20 minutes to allow the flavors to develop. Serve at room temperature.

Stored in a covered container in the refrigerator, leftover Colorful Corn Salsa will keep for up to 3 days.

Tips & Notes:

Note: For the best flavor, remove the desired portion of leftovers and allow it to come to room temperature before serving. If you are preparing this salsa in advance, wait to add the basil until 15 to 20 minutes before serving, as basil quickly oxidizes.

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