These Baked 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.
Ingredients
12corn tortillas
½lime
Cilantro,finely chopped
Flaky sea salt,to taste
Olive oil or cooking spray
Instructions
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!
Notes
Baked tortilla chips can be stored in an airtight bag for three to five days.