- 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
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.