Easy baked tortilla chips. V. GF.
I don’t know about your house, but the summer brings copious amounts of snacking on salsa & tortilla chips in ours. I prefer not to buy fried foods for my family and wanted to share with you all this super easy homemade baked tortilla chips that take 10 minutes flat to make. They taste so much better, aren’t fried and you can control the salt. Crunchy perfection! I prefer corn tortillas because they’re gluten free and seem to bake up to a perfectly crispy chip.
I served these with lentil bowls, Mexican rice dishes like this or as a accompaniment to your Taco Tuesday topping bar. My girls eat these straight up for a snack with fresh salsa, guac or plain. Okay let’s get started!
1 package of corn tortillas (try to buy authentic Mexican from your local market)
2 limes, sliced in half
Sea or Himalayan salt
Preheat your oven to 400 degrees. In the meantime, slice your tortillas in 4th’s. Place them on your baking sheet. Avoid overlapping.
Place the tray in the oven for 8-10 minutes or until golden and crispy. I went closer to 10 minutes because we prefer extra crunchy.
Moving quickly, while they’re still hot – squeeze your lime juice over the top of all of the chips. Sprinkle with salt if you desire. Let cool then place in a serving bowl. Promptly devour.
Hope you enjoy!
We’ve been on a whirlwind with travels this summer. I’m determined to get my workouts in each day. This is what my week looks like so far…
Sunday: 1.5 hrs or cardio (elliptical/treadmill)
Monday: 1 h of elliptical, 1/2 h of the treadmill, weights, abs/balancing
Tuesday: 1 h of elliptical, 1/2 h treadmill, abs
Make it a great day!
— Knead to Cook