Inner Chef

Enjoy your kitchen, your food and your inner chef

Chile-Lime Tortilla Chips

Leave a comment

Chile-Lime Tortilla Chips                              6 servings, 8 chips each

(Taken from



12 (6-inch) corn tortillas

Canola oil cooking spray

2 tablespoons lime juice

1/2 teaspoon chili powder

1/4 teaspoon salt



  1. Position oven racks in the middle and lower third of oven; preheat to 375°F.
  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.
  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).



Make Ahead Tip: Store in an airtight container for 1 to 2 days.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s