Baked Tortilla Chips
Sturdy, crunchy chips baked instead of fried, brushed with lime and warm chili spice.
Sodium note
Corn tortillas plus lime and chili powder give big flavor with no salt shaker required.
Ingredients
- 8 corn tortillas
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Method
- 1
Preheat oven to 400°F and line two baking sheets with parchment paper.
- 2
Stack tortillas and cut into 6 wedges each using a sharp knife or pizza cutter.
- 3
Whisk together olive oil, lime juice, chili powder, cumin, and garlic powder.
- 4
Brush both sides of each tortilla wedge lightly with the mixture and arrange in a single layer.
- 5
Bake 10-12 minutes, flipping halfway, until golden and crisp; cool on the pan for extra crunch.
Nutrition (estimated, per serving)
- Calories
- 150
- Protein
- 3g
- Carbs
- 20g
- Fat
- 7g
- Sodium
- 15mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use flour tortillas instead of corn for a lighter, puffier chip.
- Swap chili powder for smoked paprika for a milder, smokier chip.
- Brush with olive oil and fresh herbs instead of the lime mixture for an herby version.
Tips
- A pastry brush makes quick, even work of coating the wedges without sogginess.
- Keep a close eye during the last few minutes, as they can go from golden to burnt fast.
- Pair with the Homemade Salt-Free Hummus or a fresh tomato salsa for dipping.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
