Corn tortillas get sliced into crisp wedges, brushed lightly with oil, and baked until golden at the edges and perfectly crunchy — no deep-frying required. A sprinkle of kosher salt and optional chili powder gives every chip a savory kick, while a generous squeeze of fresh lime right before serving adds that bright, zesty finish. Baking on two racks and swapping the pans halfway through ensures even, all-over crispness in every batch. These chips are sturdy enough for hearty dips like guacamole or salsa, yet light and snackable on their own. It's an easy, crowd-pleasing homemade snack that fits neatly into a gluten free spread.
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Learn more →4 servings
Preheat the oven to 375°F (190°C). Arrange two oven racks in the upper and lower thirds of the oven.
Stack the tortillas and cut the stack into 6 equal wedges, like a pizza, to yield 72 chips total.
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