Smoky chips with creamy salsa dip
SmartPoints® value per serving
Use this simple recipe to create a quick snack any day of the week. Home baked tortilla chips and a zesty salsa dip come together in just 13 minutes for a super-satisfying afternoon treat. The combination of salt, paprika and cumin give extra flavor to the whole-wheat tortillas, in keeping with the Mexican-inspired flavors of the dip. Combining store-bought salsa and sour cream brings together two family-friendly favorites into a creamy and fresh dip. Smoked paprika comes in hot and sweet varieties. Sweet is super mild and great for kids while the hot is more bold with spicy heat. Try making a larger batch of this for a big game-day gathering or tasty nosh on family movie night.
1 small, cut into 8 wedges
⅛ tsp, smoked
Light sour cream
- Preheat toaster oven to 350°F.
- Lightly spray tortilla wedges on both sides with nonstick spray. Sprinkle on one side with salt, paprika, and cumin. Arrange in small baking pan in single layer and bake until crisp, about 8 minutes.
- Meanwhile, in cup, stir together sour cream and salsa. Serve with tortilla chips.