Homemade Chili Lime Baked Tortilla Chips

Name: Homemade Chili Lime Baked Tortilla Chips
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 to 4 servings
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

Getting reviews...

Level: Easy

Total: 30 min
Active: 10 min

Yield: 2 to 4 servings

Level: Easy

Total: 30 min
Active: 10 min

Yield: 2 to 4 servings

Ingredients

Deselect All

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

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.
Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.