Ingredients
Tortilla chips:
- 10 corn tortillas
- 4 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon pumpkin spice
- 1/2 teaspoon sea salt
- 1/8 teaspoon pepper
Pico de Gallo:
- 3 roma tomatoes diced finely
- 1/2 small onion diced finely
- 1/2 small green pepper diced finely
- 1/2 cup pomegranate seeds
- 1 jalapeno diced and deseeded
- 1/8 teaspoon sugar
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1 lime juice of whole lime
- 3 tablespoons cilantro chopped finely (if desired)
Instructions
Tortilla chips:
- Preheat oven 375*. Get two baking sheets out.
- Brush each tortilla with olive oil
- Cut tortillas in half and then cut each half into thirds.
- In a small bowl combing chili powder, pumpkin spice, salt and pepper.
- Lay each tortilla triangle on to a baking sheet in a single layer.
- Sprinkle seasoning mixture evenly over the tortillas.
- Bake for 5 minutes. Remove from oven and flip each tortilla and rotate pan before placing back in oven for 5- 10 minutes longer.
Pico de Gallo:
- Combine all ingredients in a bowl.
- Place in airtight container and refrigerate for 2 hours.
- Serve.