Baked Tortilla Chips with Pico de Gallo

I haven’t taken one day off this year so far. Yes, i’m very much looking forward to our vacay in August by now! so on friday, it felt like the right time to skip real life and go to milan for a mini break with one of my oldest friends. We were chatting a lot (all the way through to milan and back) and bringing each other up to date about everything that’s going on in our lives. We ate the best stracciatella (a soft, kind of deconstructed, spreadable burrata, very lovely) and pasta, found a pair of shoes each (on sale, too!) and just enjoyed the randomness of a friday in a city that isn’t home and each other’s company. It reminded me that life is sweet. And short, possibly. So buy the shoes, sales or not. And eat the pasta, of course!

This home made (kind of, or semi home made, rather) version of tortilla chips is really easy to make and such a fun snack: just brush some soft tortillas with oil and bake for a couple of minutes. laden with a flavorful and refreshing pico de gallo and it’s yours to enjoy.
Baked Tortilla Chips with Pico de Gallo
 
Ingredients:
1 packet soft tortilla wraps (corn or wheat), in eighth
1 avocado, finely diced
2 tomatoes, finely diced
1/2 yellow pepper, finely diced
1/2 bunch coriander / cilantro, finely chopped
1 red onion, finely diced
2 scallions, halved and sliced
1 medium hot chili, sliced
1 lime, juice
1 tbsp. cumin, ground
1 tbsp. sumac
a little olive oil
salt, pepper, harissa
Directions:
Cut the soft tortilla into eighth. Brush each piece evenly with olive oil, Front and back, then season with salt, cumin and sumac. Spread the Tortilla slices on a baking sheet. Bake for 4-5 minutes at 200 C / 400 F (maybe turn the baking sheet halfway through to provide even crispness). Prepare the other ingredients as indicated and combine to receive a kind of salsa – called pico de gallo: tomatoes, avocado, peppers, red onion, scallions, coriander and chili, then dress with lime juice, a little olive oil and season with salt and pepper. Maybe season with some harissa, too, for extra heat. Remove the chips from the oven and plate, garnish with the pico de galla and enjoy immediately.

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