One of my favorite snacks used to be tortilla chips “with a hint of lime”. You know the ones that were so salty it was borderline sickening but you couldn’t stop snacking on them? I assume they still sell those even though I haven’t shopped for them in ages. But one day it hit me: Why not make my own?
These aren’t made completely from scratch; to start you use corn tortillas, which you can get practically at any grocery store. They’re one of my new favorite things to pick up because they’re so versatile and naturally gluten-free. Besides that you just need some limes and a few other common pantry items.
Because they’re baked, they’re also a little healthier than your average tortilla chip. They’re flavorful enough to be eaten on their on, or go really well with salsa or guacamole.
Homemade Lime Tortilla Chips
Prep time: 10 minutes
Cook time: 30 minutes
- 10 6-inch corn tortillas
- 1 Tablespoon oil
- 1/2 teaspoon salt
- Zest from 1 lime
- Juice from 1/2 lime(about 1 Tablespoon)
- Preheat your oven to 350 degrees.
- Cut your tortillas into halves and then thirds.
- In a large bowl, toss all of the ingredients together until the chips are covered in juice.
- Lay the chips out on a baking tray lined with parchment paper. They don’t need to be in a single layer but do your best to keep overlap to a minimum.
- Bake for 25-30 minutes until the tortilla chips turn golden and are crisp.
- Remove them from the oven and pick the chips apart so that they don’t stick to each other. Serve hot with salsa or guacamole or on their own.
Next time I might add a bit of sugar to enhance the lime flavor since a little sugar is never a bad thing. Otherwise, I was really happy with these; they were extremely crisp and held up to dipping perfectly.