• 3 teaspoons canola oil
• 12 corn tortillas
• 3 ears of organic sweet corn
• 3 cups jicama, diced
• 1 1/2 red or orange organic sweet bell peppers, diced
• 3 cloves garlic, minced
• 3 Serrano chilis, finely diced (to taste)
• Juice of 1 lime
• Sea salt and black pepper to taste
• 3 diced garlic cloves

Preheat your CBO oven as instructed in the "User‚Äôs Manual." When cooking, the oven temperature should be at 400°F.

Brush tops of tortillas with 3 teaspoons of canola oil. Place tortillas directly on oven floor (or if you want, you can bake them on a pizza peel), oil side up and bake until crisp; about 5 minutes. Remove from oven and break into chips. Cut kernels off ears of corn. Place in a bowl with jicama, bell pepper, garlic and chilis. Add lime juice and salt and pepper to taste.