Nickel Allergy Friendly Homemade Tortilla Chips with Lime

Total time25 min

Prep time10 min

Cook time15 min

Nickel Allergy Friendly Homemade Tortilla Chips with Lime

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Ingredients

4 servings

12 corn tortillas (6-inch)
La Banderita White Corn Tortillas 24.9 oz, 30 Count La Banderita Yellow Corn Tortillas Herdez Yellow Corn Tortilla Herdez White Corn Tortilla New Mexico Tortilla Company White Corn Tortillas
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2 tbsp neutral oil (such as avocado oil or canola oil)
¾ tsp kosher salt
1 lime, cut into wedges
¼ tsp chili powder (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Arrange two oven racks in the upper and lower thirds of the oven.
2
Stack the tortillas and cut the stack into 6 equal wedges, like a pizza, to yield 72 chips total.

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