Chili Lime Baked Chips – Born to Be Dipped

Chili Lime Baked Chips – Born to Be Dipped might be just the American recipe you are searching for. One serving contains 238 calories, 4g of protein, and 12g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs 42 cents per serving. The Super Bowl will be even more special with this recipe. 592 people have made this recipe and would make it again. If you have olive oil, kosher salt, lime juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Weary Chef. It works well as a very affordable side dish. With a spoonacular score of 63%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Chili Lime Baked Potato Chips, Chili Lime Tortilla Chips, and Baked Organic Chili Kale Chips.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees F. Stir together olive oil, lime juice, chili powder, and garlic powder in a small bowl.With a silicone basting brush (or the back of a spoon if you don't have a brush), spread a very thin layer of the oil mixture over both sides of each tortilla. You should only use enough oil just to lightly coat the surface.Cut the tortillas into sixths (I cut them in stacks of about five), and arrange the tortilla triangle in a single layer on a baking sheet lined with a silicone mat or parchment paper.Bake in preheated oven for 20-25 minutes. Chips are done when some of the edges are starting to curl and they don't easily bend. Watch your chips closely the last five minutes because they can quickly turn from perfect to overcooked.

 

Step by step:

1. Preheat oven to 325 degrees F. Stir together olive oil, lime juice, chili powder, and garlic powder in a small bowl.With a silicone basting brush (or the back of a spoon if you don't have a brush), spread a very thin layer of the oil mixture over both sides of each tortilla. You should only use enough oil just to lightly coat the surface.

2. Cut the tortillas into sixths (I cut them in stacks of about five), and arrange the tortilla triangle in a single layer on a baking sheet lined with a silicone mat or parchment paper.

3. Bake in preheated oven for 20-25 minutes. Chips are done when some of the edges are starting to curl and they don't easily bend. Watch your chips closely the last five minutes because they can quickly turn from perfect to overcooked.

Nutrition Information:

covered percent of daily need