I’m a sucker for tortilla chips but especially the Hint of Lime Tortilla Chips. Why do they have to be so darn bad for me? It’s something like 10 chips and 140 calories. Not cool. How many of you have actually ever just eaten 10 chips? Not me, that’s for sure.
Recently, I made Guacamole Hummus and needed something to dip into it. I wasn’t going to buy tortilla chips but had some leftover corn tortillas. I knew there had to be a way to make these things healthier.
Yes, I could dip carrots, celery, or other healthy vegetables but that just wasn’t going to do. I needed a crispy, salty fix. Plus, I needed something to send with Andy to work.
This is what I came up with and they are awesome! I haven’t calculated the calorie and fat difference but I know it’s much better since they aren’t fried.
8 6” corn tortillas
2 Tbsp olive oil or Misto
Sea salt or kosher salt
¼ tsp. chili powder
- Preheat oven to 375.
- Brush or spray each tortilla with olive oil. Flip and repeat.
- Sprinkle with salt and chili powder.
- Cut tortillas into 6 wedges and place on two baking sheets. Be sure not to crowd the chips.
- Squeeze the lime over the chips.
- Bake for 8-10 minutes or until edges are golden and crispy.
- Remove from oven and let completely cool. Chips will become crispier as they cool.
Makes 48 chips.
Be careful not to cook the chips too long. They burn quickly.
Try mixing up the seasonings: sprinkle with garlic or cheese, leave off the chili powder if it’s too hot for you, leave out the lime, or even try with flour tortillas. The combinations are endless!