Salted Lime Baked Corn Tortillas Chips

By Ann Fulton

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21 Replies

I really like the store-bought “hint of lime” tortilla chips.  As I was making my Tex-Mex Chopped Salad recently, for which I really wanted some to crunch over the top, I realized I never thought to buy any at the grocery store.  I did, however, have corn tortillas (a sprouted grain variety which I highly recommend) and decided to make my own.

Not only is this easy an easy task, the results are quite pleasing.  The chips will be slightly heartier and crunchier than the store-bought kind — in a way my family really likes.  The lime taste is subtle but definitely present.  For a chili-lime twist, try sprinkling on a bit of chili powder along with the salt.  Cumin would be tasty, too.

Time to make Speedy Guacamole!

Salted Lime Baked Corn Tortillas
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Ingredients
  • 1 (12-ounce) package corn tortillas
  • 1 tablespoon olive oil
  • 3 tablespoons lime juice
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder or cumin (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix olive oil and lime juice and brush over one side of each tortilla. Sprinkle tortillas with salt and chili powder or cumin, if desired.
  3. Cut each tortilla into 8 wedges and arrange the wedges in a single layer on a cookie sheet.
  4. Bake for about 7 minutes or until the chips are crisp but not too brown.
  5. Serve with salsa or guacamole or crush and use as a Tex-Mex salad topper.
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
This recipe was shared with Recipes for My Boys Thursday’s Treasures, Week 55.

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Comments

    1. Ann

      I love the lime flavor, too, Mary Lou! I’m glad I forgot to buy the chips at the store that day so I could give these a try: )

      Reply ↓

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  7. Mary Lou Keller

    Revisiting this and thinking, I never did make them but oh I am going to! Think I will use the wonderful avocado oil I have from you..
    🙂

    Reply ↓

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  9. Mary Lou Keller

    HI Ann, and again, I have not made these yet but plan on it this weekend. I have some small corn tortillas I got at Whole Foods so I am using some of them for this recipe. YUM!

    Reply ↓

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  11. Mary Lou Keller

    Hi Ann, I remember this recipe from some time ago, yet I never did make them! I am bringing an appetizer to a friends house in a couple of weeks and thinking I will make these to bring with some salsa.

    Reply ↓
    1. Ann Post author

      Sounds delicious! It’s late afternoon and I could use some right about now…with your salsa, of course!

      Reply ↓
  12. Bonnie

    I will definitely make these.
    My printer is busy printing your recipes.

    Grocery list is also on my table 🙂

    Blessings

    Reply ↓
  13. Jayme

    Hello well after seven minutes in the oven they were as soft as when I put them in. So I will be cooking them longer. Not sure if I did something wrong.

    Reply ↓
    1. Ann Post author

      Hi Jayme, All ovens vary a little, so while they could take longer, the tortillas should have dried and crisped at least a little within that timeframe. It’s definitely not a problem to keep cooking until the tortillas are crisp (which hopefully you did!), but perhaps your oven is running a little cool? If you have any lingering questions or they didn’t ultimately crisp up, feel free to let me know and we can troubleshoot further.

      Reply ↓