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    Chile-Lime Tortilla Chips

    These tortilla chips are baked, not fried, and a squeeze of lime and a sprinkle of chili powder add flavor without tons of calories. Plus with 5 grams less fat per serving than a packaged version, they deliver all the crunch without the guilt.

    Ingredients

    • 12 6-inch corn tortillas
    • canola oil cooking spray
    • 2 tablespoons lime juice
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon salt

    Instructions

    Step 1
    Position oven racks in the middle and lower third of oven; preheat to 375°F.
    Step 2
    Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt.
    Step 3
    Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).

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