Homemade Lime Tortilla Chips
These Homemade Lime Tortilla Chips are crunchy, salty, easy to make, and are baked with a hint of lime for a nice little zesty kick. They've taken my chips and salsa game to a whole new level! Perfect on their own as a snack or with some guac or salsa as an appetizer.
These Homemade Lime Tortilla Chips are crunchy, salty, easy to make, and are baked with a hint of lime for a nice little zesty kick. They've taken my chips and salsa game to a whole new level! Perfect on their own as a snack or with some guac or salsa as an appetizer.
- Carbohydrate 0.882725 g
- Cholesterol 0 mg
- Fat 0.01675 g
- Fiber 0.234499996006489 g
- Protein 0.058625 g
- Saturated Fat 0.0018425 g
- Serving Size 1 1 Serving (11g)
- Sodium 1162.9075 mg
- Sugar 0.648225003993511 g
- Trans Fat 0.00871 g
- Calories 3 calories
Step-by-step
- Preheat oven to 350°F. Set out two to four large baking sheets and spray with olive oil cooking spray (or grease with olive oil).
- Make two stacks of tortillas and cut each stack into 6 wedges.
- Spread tortilla wedges in a single layer on baking sheets, lightly spray with olive oil cooking spray (or brush with olive oil), sprinkle juice of 1/4 lime and top with coarse sea salt.
- Bake until golden brown, about 10 to 15 minutes, rotating baking sheets halfway through baking time.
- Remove from oven and sprinkle with remaining juice of 1/4 lime and more sea salt if desired. Serve immediately and enjoy!
Standard instructions rarely explain the physics of moisture evaporation when transforming pliable corn disks into brittle, shelf-stable snack items. Thin yellow or white corn tortillas contain high internal water content that must escape completely during baking, or the resulting pieces will turn leathery instead of shattering cleanly between your teeth. Arranging the cut wedges in a single layer across two to four large baking sheets prevents steam from trapping underneath overlapping edges.
Assessing doneness requires visual and auditory vigilance rather than a probe thermometer, since thin corn starches brown rapidly once moisture fully depletes. Baking at 350 degrees Fahrenheit for ten to fifteen minutes yields optimal crispness, provided you rotate the pans halfway through the cooking cycle to compensate for uneven oven hotspots. Watch for the edges to curl slightly upward while turning a pale golden hue, and listen for a dry, hollow sound when tapping a chip with a metal spatula.
Olive oil spray offers even fat distribution, but substituting melted clarified butter alters both the smoke point and the final toasted flavor profile. When replacing liquid fats with solid fats, maintain a strict brushing ratio of roughly one-half teaspoon per tortilla to avoid heavy greasiness.
