SPICED TORTILLA CHIPS
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3 tablespoons of olive oil
1 teaspoon of turmeric pow
½ teaspoon of cilantro
½ teaspoon of chili powder
Half jar of Pickerfresh Ajvar sauce
1 tablespoon of Pickerfresh Veggie Slaw, finely diced
1 Pickerfresh kosher petite dills, finely diced
2 sprigs of fresh thyme leaves
1 sprig of rosemary, chopped
3 tablespoons of mayonnaise
2 tablespoons of yogurt
Stack tortillas and halve. Stack the halved pieces and halve again. Cut triangles in the size of a chip and transfer to a mixing bowl. Drizzle olive oil, sprinkle with spices and blend well. Lay a piece of parchment paper on an oven tray, place the chips with spaces between them and bake for 8 to 10 minutes at 350°F in a preheated oven until crispy. Remove from oven and let cool down.
For the dipping sauce, transfer the veggie slaw, kosher petite dills, thyme leaves, rosemary leaves, mayonnaise and yogurt to a bowl and mix well. Transfer Pickerfresh Ajvar sauce to another bowl. Serve the spiced tortilla chips with Ajvar sauce and the mayonnaise dip.