Salted Lime Baked Corn Tortilla Chips
Yield: 36 chips (easy to scale up)
The salted, lime-infused crunch of a favorite store-bought tortilla chip is easy to recreate at home with a short list of ingredients and in minimal time.


  • 6 corn tortillas
  • 1 tablespoon (15ml) lime juice plus the zest of half the lime
  • 2 teaspoons (10ml) olive oil
  • ½ teaspoon kosher salt
  • ⅛ teaspoon garlic powder


  1. Preheat oven to 350℉.
  2. Mix the lime juice and zest, olive oil, salt, and garlic powder in a small bowl and brush over both sides of each tortilla, brushing all the way up to the edges. Reserve the remaining lime mixture.
  3. Cut each tortilla into 6 wedges (you may stack them to make quicker work of this) and arrange the wedges in a single layer on a large baking sheet. (No need to grease.)
  4. Bake for 12-17 minutes or until you see the slightest hint of golden brown in spots. You don’t want them to be too brown, and the chips will further crisp as they cool. (Note: I’ve made this recipe many times and the cook time varies based on freshness of tortillas–moisture levels vary over time–and whether a dark or light baking sheet is used.)  At this point, remove the chips from the oven, and if you’d like a more pronounced lime flavor, immediately give the top side a light brush with the reserved lime mixture. The warm chips will quickly absorb it.
  5. Serve with salsa or guacamole or crush and use as a Tex-Mex salad topper.


If doubling the recipe, rotate the baking sheets halfway though the cook time or use the convect mode of the oven, reducing the temperature to 325℉.

For a slightly different flavor, you can dust the tortilla wedges with ground cumin and/or chili powder after the first brush of the lime/oil mixture.

Due to the typical thickness of purchased corn tortillas, these tortilla chips turn out slightly thicker and heartier than many store-bought varieties. We think this is a plus when dipping into salsa, guacamole, and other dips.

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