Red Meat Allergy Friendly Homemade Tortilla Chips with Lime
Total time25 min
Prep time10 min
Cook time15 min
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Learn more →Ingredients
4 servings
- 12 corn tortillas (6-inch)
- 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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