Baked Lime Tortilla Chips

Baked Lime Tortilla Chips bake up crunchy and delicious in 10 minutes. Dip into salsa or guacamole, or try endless variations for dessert or snacking.

Baked Lime Tortilla Chips bake up crunchy and delicious in 10 minutes. Dip into salsa or guacamole, or try endless variations for dessert or snacking.

Craving something salty?  Me too.  I avoid having chips and other unhealthy snacks around the house to save money, calories, and food waste (yeah right, as if those Doritos will EVER go uneaten!).  But sometimes, you just need a good, salty crunch.  Luckily, you can whip up your own Baked Lime Tortilla Chips in a flash.  Serve with my Black Bean Salsa or Chipotle-Style Guacamole and never go back to store-bought chips again.

The lime juice here is totally optional.  In fact, you can do all sorts of things to customize these chips.  In the mood for some dessert?  Use cinnamon and sugar instead and eat them with fruit salsa (or even frosting).  Or, top with garlic salt and Parmesan cheese and dip into some marinara sauce or artichoke dip.  Need a dipper for hummus?  Squeeze fresh lemon juice and top with a dash of smoked paprika.

Baked Lime Tortilla Chips bake up crunchy and delicious in 10 minutes. Dip into salsa or guacamole, or try endless variations for dessert or snacking.

I like to use Mission Extra Thin Corn Tortillas.  They bake up nice and crispy.  If you are using flour tortillas, consider cutting each tortilla int 8 wedges instead, and extend the baking time to 12 minutes.

Baked Lime Tortilla Chips

Yield: 12 servings

Cook Time: 15 min

Total Time: 15 min

Baked Lime Tortilla Chips bake up crunchy and delicious in 10 minutes. Dip into salsa or guacamole, or try endless variations for dessert or snacking.

Ingredients:

  • Nonstick cooking spray
  • 24 corn tortillas (preferably extra thin)
  • 2 T. olive oil
  • 1 lime, halved
  • Kosher salt

Directions:

  1. Preheat oven to 350°F. Spray a baking sheet with nonstick cooking spray or use a silicone mat.
  2. Brush each tortilla lightly with olive or use an olive oil spray.
  3. Stack corn tortillas together and cut into wedges (6 wedges per tortilla).
  4. Spread tortilla wedges in a single layer on baking sheet. Squeeze lime juice over the tortilla wedges and sprinkle to taste with salt.
  5. Bake until golden brown, about 10 minutes.
Notes:
  1. Top with cinnamon and sugar and dip in fruit salsa or frosting.
  2. Sprinkle with garlic powder and Parmesan cheese and eat with marinara sauce or artichoke dip.
  3. Squeeze a fresh lemon over the top and season with smoky paprika to make a dipper for hummus.

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Chipotle Guacamole

Chipotle Guacamole {Copycat Recipe} | Culinary Hill

Black Bean Salsa

Black Bean Salsa | Culinary Hill

Chipotle Chicken (Copycat Recipe)

Make your own Chipotle Chicken recipe at home! This recipe yields 2 cups of marinade, enough for 10 lbs. chicken. Make some now, freeze some for later!

7 Responses to “Baked Lime Tortilla Chips”

  1. #
    Sarah — May 4, 2014 at 6:17 pm

    I made these chips and literally… the kids ate them as soon as I took them out of the oven…couldn’t even transfer to a plate…they were gone that fast!

  2. #
    Jen — June 10, 2015 at 12:09 pm

    Can you tell me the brand of tortillas that you used?  I’m not sure if mine are extra thin.  Thanks!

    • meggan — June 10th, 2015 @ 12:17 pm

      Of course!!! I used Mission Brand tortillas. I’ll have to make sure that’s listed in my post above. Mission corn tortillas, extra thin. I used to only be able to find them at Target but now I have found them at my regular grocery store. Good luck!!

  3. #
    jen — June 12, 2015 at 10:30 am

    Do you brush both sides of the tortilla with olive oil?  Thanks!  

    • meggan — June 13th, 2015 @ 10:36 pm

      Hi Jen! I just did one side. I brush them with olive oil before stacking them, and then the opposing sides (most of them) get a bit of oil during the stacking process. I am sure they would be better if you brushed both sides, though! Then again they’d even better deep-fried….

  4. #
    Suzanne Moore — August 19, 2015 at 9:34 am

    Just to note if you can’t find extra thin tortillas cut your chips into smaller sections.  If you don’t they tend to stay raw in the middle and if you cook them longer they get really brown around the edges (which is OK unless you’re going for a more authentic look.)

    • meggan — August 19th, 2015 @ 2:06 pm

      This is a super fabulous tip. Thank you so much! I will definitely try this out and update my recipe with it. You’re right, it’s easy for the tortillas to be “raw” (super chewy) in the middle if they aren’t baked long enough. Thank you again.

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