Gluten Free Lime Chili Tortilla Chips
Crunchy, tangy, and just the right amount of spicy, these homemade tortilla chips are the kind of snack that disappears fast. Store-bought chip bags can be a minefield of hidden wheat-based seasonings and shared-facility warnings, but making your own from corn tortillas puts you completely in control. A quick brush of olive oil and fresh lime juice followed by a bold spice blend of chili powder, cumin, smoked paprika, and a pinch of cayenne gives every wedge serious flavor from edge to edge. The oven does the heavy lifting — two pans, two racks, and about 15 minutes stand between you and roughly 72 perfectly golden chips. Rotating the pans halfway through ensures even browning, and letting them cool on a wire rack is the secret to that satisfying, rigid crunch. Serve them with salsa, guacamole, or honestly just straight from the pan — they make four very happy snackers.
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Learn more →Ingredients
4 servings
- 12 small (6-inch) corn tortillas
- 2 tbsp olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp fine sea salt
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ½ tsp lime zest (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange two oven racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper or leave them unlined.
- 2
In a small bowl, whisk together the olive oil and lime juice. In a separate small bowl, combine the chili powder, cumin, salt, smoked paprika, and cayenne, if using.
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