Tortilla Chips With Salsa Verde

• 10 corn tortillas yellow
• 1 1/2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 tablespoon fresh lime juice
• 8 tomatillos husked
• 1 small onion cut into quarters
• 2 jalapeno peppers
• 1 head garlic cut in half horizontally
• 1/4 cup cilantro
• 1 teaspoon salt

1. Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 375u0b0F.
2. Combine olive oil, chili powder and lime juice in small bowl. Brush tortillas on both sides. Cut tortillas in half then into 8 wedges. Arrange tortillas on parchment-lined Baking Stone in single layer. Sprinkle with salt and bake 8-10 minutes until golden brown. Transfer to cooling rack.
3. Increase heat to 450u0b0F. Arrange tomatillos, onion, peppers and garlic on parchment-lined Baking Stone. Drizzle with olive oil. Roast for 10-12 minutes until browned and softened. Remove from Baking Stone and let cool.
4. Transfer roasted veggies to food processor, along with cilantro, and process until smooth. Season with salt and serve immediately. Can be prepared 2 days ahead and stored in refrigerator.

corn tortillas yellow, olive oil, chili powder, salt, lime juice, onion, peppers, garlic, cilantro, salt

Taken from www.yummly.com/recipe/Tortilla-Chips-with-Salsa-Verde-2531699 (may not work)