Baked Chili Lime Tortilla Chips

Use up those leftover corn tortillas and make baked chili lime tortilla chips in the oven! They're full of lime and chili flavor and great when paired with guacamole or your favorite salsa.

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Course: Appetizer, Snack

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: servings

Calories: 206kcal

Author: Megan

Ingredients

▢ 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

Instructions

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.

Notes

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.

Nutrition

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