Homemade Chili Lime Tortilla Chips Recipe
Tortilla chips are high in the rankings when it comes to snacking. They are salty, crunchy, and pair well with so many types of dips. Even though they are convenient to buy pre-made, it's handy to know how to make them at home, especially if you want to get creative and add a spice element to jazz them up.
Wellness coach and recipe developer Miriam Hahn brings us this recipe for homemade chili lime tortilla chips and says, "The lime and chili flavor on these chips is so delicious and they taste so much fresher than storebought chips." She notes that there's also a nutritional benefit to making homemade chips. "I also prefer to make them at home because they are so much healthier," she explains. "Baking the chips still results in a crispy, crunchy chip without deep frying them. You can control the oil and not sacrifice any of the taste." These chips go well with guacamole, spinach dip, queso dip or just good ol' salsa. Read on to see how easy they are to make!
Gather the ingredients for chili lime tortilla chips
To make this recipe, we'll need some small, 5-inch white corn tortillas, avocado oil, lime, chili powder, cumin, smoked paprika, and salt. Hahn likes to use avocado oil here because it is a good neutral oil and a healthier choice than canola oil which is typically used in store-bought chips. If you don't happen to have a fresh lime, bottled lime juice will do, and you'll need about 2 tablespoons to get that citrusy flavor.
Make the lime and spice mixture
Start by preheating the oven to 375 F. Since we are not deep frying, we are going to brush on our oil and seasonings to flavor the chips before baking. In a small bowl, combine the oil, lime juice, chili powder, cumin, and smoked paprika. We are saving the salt for sprinkling on right before baking.
Prep the chips
Let's get our tortillas cut, flavored and ready for baking. Stack up the tortillas and slice the stack in half. Then slice each stack into three triangles. Lay some parchment paper on two large baking trays and spread out the chips. Make sure they are not overlapping and there is a little space in between them. Then, with a silicone brush, coat each side of the chips with the citrusy seasoning mixture. Then finish them off with a sprinkling of salt.
Bake the chips and serve
Now pop the baking trays into the oven and bake for 12-15 minutes, or until the chips are golden brown. When they come out of the oven, let them cool on the baking tray for about 10 minutes. Hahn says, "The chips will crisp up when they cool. I love to serve them right away when they are still warm so have your dip of choice ready to go." You will love these homemade chips so much you might never buy bagged tortilla chips again!
- 3 tablespoons avocado oil
- juice of 1 ½ limes
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 10 (5-inch) white corn tortillas
- ½ teaspoon salt
- Preheat the oven to 375 F.
- In a small bowl combine the avocado oil, lime juice, chili powder, cumin, and smoked paprika.
- Stack the tortillas and cut in them half. Then cut each half into 3 triangles, leaving you with 30 chips total.
- Lay the tortilla pieces on 2 large baking sheets lined with parchment paper. Using a silicone brush, coat each side of all of the chips with the lime mixture.
- Bake the chips for 15 minutes until they golden brown. Cool them for about 10 minutes and serve.
| Calories per Serving | 203 |
| Total Fat | 10.7 g |
| Saturated Fat | 1.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 25.6 g |
| Dietary Fiber | 3.4 g |
| Total Sugars | 0.5 g |
| Sodium | 236.1 mg |
| Protein | 2.8 g |
