Do you ever find that you always have a bunch of corn tortillas leftover after Taco Tuesday? I know how you feel. You all know how much I love tacos, right? So needless to say, we have a ton of corn tortillas in our house. You always have to be ready to make a taco!
The corn tortillas we buy come in packs of 50 and with only two of us in our house, we can’t always finish them before they start to get stale. Want to know my FAVORITE way to use up those leftover corn tortillas? Baked tortilla chips!
I’ve been making my own baked tortilla chips from leftover corn tortillas for as long as I can remember. It’s so easy to do and is a great way to use up those corn tortillas! Plus, I love knowing EXACTLY how much oil I’m using for my chips and can season to my preferences.
In it’s most basic form, you cut your corn tortillas into wedges, brush with oil, season with salt and bake in the oven until crispy.
However, today we’re bringing it up a notch and making some baked chili lime tortilla chips. Still, so simple… Just with a little punch of flavor! Chili powder and fresh lime juice are the star of the show here to make these tasty baked tortilla chips. Mix chili powder, lime juice and your favorite oil together and brush on the corn tortilla wedges.
The real secret though is the additional squirt of lime juice over the tortilla chips right after they come out of the oven. That’s what really lets the lime flavor SHINE!
Table of Contents
How to Make Baked Chili Lime Tortilla Chips Step-by-Step
Follow those easy steps to turn your leftover corn tortillas into the tastiest baked chili lime tortilla chips!
- Cut your corn tortilla into wedges.
- Lay the tortilla wedges on a baking sheet. Mix together the chili powder, oil and lime juice.
- Brush both sides of the tortilla wedges with the oil mixture. Sprinkle with sea salt.
- Bake in the oven at 350F for 10-12 minutes, or until the chips are lightly browned and crispy. Sprinkle with remaining lime juice and serve!
Tips for Making Baked Tortilla Chips
- Don’t use too much oil. You want to just lightly brush both sides of the tortilla wedges. If you use too much oil, the chips will take much longer to cook and taste greasy.
- If you don’t have chili powder, you can leave it out. The chips will still taste delicious with just the lime juice!
- You can probably do this with flour tortillas too, but since I’m gluten-free I honestly haven’t tried.
- Use this recipe as a basis for other flavors! Think cinnamon (have you tried my sugar-free cinnamon tortilla chips?) or maybe even cool ranch! The flavor combinations are endless!
Need some dip for those chips? Try these!
- Apple Guacamole
- Jicama Kiwi Mango Salsa
- Goat Cheese Bacon Guacamole
- Low Carb Spinach Artichoke Dip
- Red Lentil Nacho Dip
More easy chip recipes you can make at home!
- Baked Apple Chips
- Baked Purple Sweet Potato Chips
- Sugar-Free Baked Cinnamon Tortilla Chips
- Homemade Pita Chips
Baked Chili Lime Tortilla Chips Recipe
Making your own tortilla chips in the oven is possible – you won’t even believe how easy it is! These baked chili lime tortilla chips are crunchy and salty and perfect for dipping in your favorite guacamole, salsa or dip. If you have leftover corn tortillas in your refrigerator, then you can have these tasty chili lime corn tortilla chips! It’s a great way to use up leftovers, too.
Baked Chili Lime Tortilla Chips
- 10 corn tortillas (make sure they're gluten-free)
- 2 tbsp avocado oil (or olive oil)
- 3 tbsp lime juice (from 2 limes)
- t tsp chili powder
- 1/2 tsp sea salt
- Preheat oven to 350F.
- Carefully cut the corn tortillas into 6 wedges. Lay the tortilla wedges onto 1 to 2 baking sheets, depending on the size of the pans.
- In a bowl, mix together oil, 2 tbsp of the lime juice and chili powder.
- With a pastry brush or marinating brush, brush oil mixture onto the tops of the corn tortilla triangles. Flip the triangles and apple the oil mixture to the other side. You may need to mix the oil frequently with the brush to make sure the chili powder does not settle to the bottom.
- Bake for 10-12 minutes or until chips are firm and lightly browned. Be careful not to overcook. Let cool completely.
- Don't use too much oil. You want to just lightly brush both sides of the tortilla wedges. If you use too much oil, the chips will take much longer to cook and taste greasy.
- If you don't have chili powder, you can leave it out. The chips will still taste delicious with just the lime juice!
- You can probably do this with flour tortillas too, but since I'm gluten-free I honestly haven't tried.