Zesty Lime Tortilla Chips with Pico de Gallo

Servings: 4

Total time: 25 Minutes

INGREDIENTS

1 (12 ounce) package corn tortillas

1 lime (zested and juiced, divided)

¾ teaspoon Diamond Crystal® Coarse California Sea Salt (plus more to taste)

½ teaspoon chili powder

5 plum tomatoes (seeded and diced)

½ small red onion (chopped)

2 tablespoons chopped fresh cilantro

DIRECTIONS

Preheat oven to 350°. Cut each tortilla into 8 wedges. Place tortilla wedges in an even layer on rimmed baking sheets. Coat tortilla wedges with olive oil cooking spray. Mix lime zest, salt and chili powder together in small bowl. Sprinkle salt mixture over tortillas. Bake, flipping tortilla wedges halfway through until light golden-brown and crisp, about 14-16 minutes. Allow to cool at room temperature.

Meanwhile, combine tomatoes, red onion, cilantro and lime juice in small serving bowl. Season with salt to taste. Serve with chips and enjoy.