Cilantro Sour Cream And Crispy Tortilla Strips

Yield: 6 servings


  • 1 cup of sour cream
  • 1 bunch of cilantro
  • 1 flour tortilla


  1. Preheat your oven to 350°F and turn on your convection fan if you have one.
  2. Puree the cilantro and sour cream in a food processor until smooth. Transfer to a small festive service bowl.
  3. Loosely roll the tortilla into a cigar shape and, using a sharp knife, slice thinly. Spread the strips on a baking tray. Toast in the oven until dry and crisp, about 10-15 minutes.
  4. Serve with vegetarian chili, on a salad or with your favourite southwestern dish in need of a crunchy topping!