Corn tortilla chips with tomato dip
25 minutes · 4 portions
Afternoon snack
- Alcohol free
- Gluten free
- Lactose free
- Vegan
- Vegetarian
Time : 2/5 · Equipment complexity : 3/5
Ingredients
- Corn tortilla — 8 pieces
- Chopped tomatoes — 400 g
- Lemon — 1 piece
- Olive oil — 15 ml
Instructions
Cut the tortillas into triangles and bake at 190°C until crisp. Mix diced tomatoes with lemon juice and serve as a dip.