Homemade Chili Lime Baked Tortilla Chips Recipe | Valerie Bertinelli
Homemade Chili Lime Baked Tortilla Chips
Difficulty: Easy
Servings: 2 to 4
Nutritional Information per Serving (1 of 4 servings): Calories 198, Total Fat 11 g, Saturated Fat 1 g, Carbohydrates 24 g, Fiber 3 g, Sugar 0 g, Protein 3 g, Cholesterol 0 mg, Sodium 196 mg
Total Time: 30 minutes
Active Time: 10 minutes
Craving crispy, zesty chips without the guilt? Whip up these irresistible Homemade Chili Lime Baked Tortilla Chips from Valerie Bertinellithey're oven-baked for a lighter crunch that packs bold chili-lime flavor. Perfect for snacking, dipping, or elevating your next gathering!
Ingredients
- 3 tablespoons vegetable oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Ten 5- to 6-inch white corn tortillas
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a small bowl, whisk together the vegetable oil, lime juice, chili powder, smoked paprika, and cayenne pepper until well combined.
- Lay the tortillas out on a clean surface. Using a pastry or silicone brush, lightly coat each tortilla with the lime-spice mixture, being careful to apply just a thin layer without soaking them. Flip and repeat on the other side.
- Stack the tortillas and slice them in half. Then cut each half into three wedges, yielding six chip-sized pieces per tortilla. Arrange the wedges in a single layer on two rimmed baking trays, ensuring none overlap. Evenly sprinkle kosher salt over the chips on both trays.
- Bake the chips in the preheated oven until they are crisp and golden brown, about 15 minutes. Once done, move them to a wire rack to cool slightly before serving.
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