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Ingredients
- 1 tablespoon unrefined West African Red Palm Oil (we like “Everyday Cuisine” brand)
- 1 teaspoon fresh lime juice
- 5 sprouted whole grain corn tortillas (we like “Food for Life” brand)
- Sea salt (we like “Pink Himalaya Sea Salt”)
Preparation
Step 1
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a small bowl, mix together the red palm oil and lime juice with a small spoon (Note: because the red palm oil is unrefined it is rather thick and more like a “paste” than an oil).
Use kitchen shears to cut each tortilla into 8 small triangles (you should have a total 40 triangles when you are finished). Arrange the tortillas on the parchment paper and use your clean hands to rub the palm oil-lime juice mixture onto both sides of every tortilla triangle. Once both sides are oiled, spread the tortilla triangles out on the parchment paper so that they are evenly spaced and not overlapping. Season with salt to taste.
Bake tortillas for 9 minutes. Remove tortillas from the oven, flip each one over individually, and bake on the other side for 8 more minutes. Remove tortillas from the oven and let cool for at least 8 minutes before you start dipping ;)