Cannabis Recipes: "Baked" Lime Tortilla Chips with Marijuana Mango Avocado Salsa
Ingredients
For Chips
- 8 corn tortillas
- 1 tablespoon cannabis infused corn, vegetable or olive oil
- 2 tablespoons corn, vegetable or olive oil
- juice of 1 lime about 1 tablespoon
- teaspoons about 1 1/2salt
For Salsa:
- 1 large ripe mango peeled, pitted, and finely diced
- 1 large ripe avocado peeled, pitted, and finely diced
- 1/2 large red onion peeled and finely diced
- 1 jalapeno pepper seeded and minced
- 1/3 cup finely chopped cilantro
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon cannabis infused corn vegetable or olive oil *
- 1 tablespoon corn vegetable or olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Prepare Chips
- Preheat oven to 350 degrees F. Stack the tortillas and cut into 6 wedges. In a small bowl, toss tortilla wedges with canna oil and oil until evenly coated. Spread in a single layer on a large baking sheet and bake until just beginning to brown, about 10 minutes. Remove from oven, sprinkle with fresh lime juice and salt. Set aside.
Prepare Salsa:
- Place all salsa ingredients in a medium bowl and stir gently to evenly mix all ingredients. Serve salsa with chips for dipping. Store extra chips in an airtight container for up to 3 days. Store salsa, covered, in the refrigerator for up to one day.
Notes
Dosing & Marijuana Oil
Click here for instructions for making Marijuana Infused Oil. **This dose is only a suggestion. For more PRECISE dosing, be sure to take my FREE online dosing class.Please Support our Sponsor
