These flavorful baked corn tortilla chips are crunchy, low in fat, and flavorful. You’ll love them with guacamole, salsa, or queso!
The other day I was at the grocery store, and I saw that limes (and I’m talking about tiny limes) cost $0.79 each. US dollars, people. It felt very wrong to pay $5 for six limes the size of brussels sprouts, but what can I say? It was margarita night.
A few days later, I took my boys to their annual checkups, and somehow the pediatrician brought up the cost of limes. As it turns out, there is some sort of drug cartel situation plus flooding in Mexico, combined with a drought in California, causing a lime shortage. After finding out about that, I felt grateful to have my tiny tart gems available.
Hopefully all will return to normal with the lime supply soon (or maybe my lime tree will eventually start actually producing fruit), but for now I’ll try to use lime juice a little more sparingly.
Fortunately, these baked tortilla chips only need about a tablespoon of lime juice, but that is plenty to add a pop of flavor in these crunchy, low-fat chips. This is a favorite recipe that I have planned to share with you for at least a year, but I never got around to it until now. I’m so happy to finally show you these sturdy, easy chips perfect for dipping. I hope you have a chance to try them yourself very soon!
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Baked Corn Tortilla Chips
These hearty, crunchy oven-baked chips are a healthy alternative to store-bought tortilla chips.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 10–15 corn tortillas
- kosher salt about 1/2 tsp. or to taste
Instructions
- Preheat oven to 325 degrees F. Stir together olive oil, lime juice, chili powder, and garlic powder in a small bowl.
- With a silicone basting brush (or the back of a spoon if you don’t have a brush), spread a very thin layer of the oil mixture over both sides of each tortilla. You should only use enough oil just to lightly coat the surface.
- Cut the tortillas into sixths (I cut them in stacks of about five), and arrange the tortilla triangle in a single layer on a baking sheet lined with a silicone mat or parchment paper.
- Bake in preheated oven for 20-25 minutes. Chips are done when some of the edges are starting to curl and they don’t easily bend. Watch your chips closely the last five minutes because they can quickly turn from perfect to overcooked.
- Prep Time: 10
- Cook Time: 20
- Category: Appetizers and Snacks, Mexican Food
- Cuisine: Mexican
Catherine Mann says
Can you omit the salt and use a salt substitute in this recipe?
William Smith says
Hi, Thanks for sharing the recipe!
I’ve tried these recipes making the tortilla at home but I have a busy schedule next month. Can I make these recipes with store bought tortillas or any other like variant?
Andi says
Hi, yes I used store-bought tortillas in this recipe!
Jonnie Harvey says
Way late to the party here! How long do these keep?
Stephanie @ Sustaining the Powers says
I just made some black bean, corn and avocado salsa and wanted some chips to dip into it. Stumbled across this post. These look PERFECT! I can’t want to try them.
Andi says
Thank you so much, Stephanie! I think you will really like these chips! I love how sturdy they are because I am more of a scooper than a dipper ;)
Stephanie @ Sustaining the Powers says
Scooping is totally the way to go. They were a huge hit and super easy! Adding them to my list of “keepers.”
★★★★★
Andi says
I’m so happy to hear it, Stephanie! Thanks for trying my recipe :)
[email protected] says
These look so delicious, Andi! I’d love dipping these in some fresh guacamole. :) I’m with you on the cost of limes…it’s insane, but when you need ’em, you need ’em!
Andi says
Ha, I’m glad you agree that sometimes you can’t do without limes no matter how much they cost! Thanks for stopping by, Marcie :)
Jaren (Diary of a Recipe Collector) says
One of my biggest food weaknesses…chips and dip! These look so good! I’ll have to hold off on my margarita until after my 4th is born, and that is pretty hard to do while consuming treats like this!
Andi says
I’m excited that you are expecting a baby, Jaren! I need to read up on your blog better so I know what you are up to :) I have a weakness for dips too. We ate just these chips and guacamole for dinner the night I made them because we had a late lunch. I could do that a couple nights a week!
Gloria // Simply Gloria says
Andi, you are too funny! I (most times… maybe all the time) justify spending so much money on ridiculous items such as limes. I just did it with lemons the other day… when I should have gotten the whole bag at Costco, but didn’t. Instead I spent about the same as your limes (for each one, unreal!) for the darn lemons. But I had to have them.
LOVE, love these chips! Looks like I need to go grab some limes now. Pinning these … and bookmarking. Because I want to make these for Cinco do Mayo. Or however you spell it. lol
Andi says
Thank you, Gloria! What will you do for Cinco de Mayo? I hope it doesn’t fall on a Sunday or else you’ll be doing nothing where you live! :D
Gloria // Simply Gloria says
LOL!! Almost did… it’s on a Monday night. Which is pretty close to the same thing. Everything closes early because it’s Family Home Evening night. Still partying it up! :)
[email protected] says
These chips have Cinco de Mayo written all over them! I love them! Pinned!
Andi says
Thank you so much! I’m glad you like them! I appreciate your visit and comment :)
Jen @ Yummy Healthy Easy says
Um, these pictures are seriously making crave some guac!! How gorgeous are these chips?!! I love making homemade chips but I’ve never thought of adding lime juice. What a great idea! Totally making these! And screw the drug cartel! I need my limes! ;) Pinned!
★★★★★
Andi says
Thanks, Jen! xo
Gretchen @ Two Healthy Kitchens says
How dare a drug cartel get in the way of margarita night??? Gees! The nerve!! :)
I have always wanted to try making my own chips. I guess I always thought it would involve flash-frying the chips, so I’m stoked to see these are baked! And the flavor – I’m already a big fan!
Andi says
Hi, Gretchen! I never really fry anything at home because of the mess, unhealthiness, and frankly a pot of boiling oil feels like an accident waiting to happen! (I’m either clumsy or paranoid or both…) I think you will really like these baked chips if you get a chance to try them. Thanks so much for stopping by!
Carol @ Wild Goose Tea says
Isn’t it amazing to be affected by Mexican Drug Cartels? And in many ways I am a goodie two shoes.
I do love limes. And I do understand that they become a necessity on margarita night. Let’s have a moment of silence for margaritas. When I go to a Mexican restaurant that has warm chips, I immediately give them a gold start. Now I can have these at home and give myself gold stars. I love the concept.
It time to have one of those margaritas to celebrate all those gold stars. Yes!
Andi says
Hi, Carol! I’m not having a moment of silence for margaritas because I’ll be forking over as much as the limes cost until this situation is sorted out I’m sure! But what if stores RUN OUT of limes?! I don’t even want to think about that possibility. I’d better go fertilize my lime tree. Cheers!