Chile-lime Tortilla Chips

Serving Size: 8 chips

Yield: 6 servings, 8 chips each

Servings: 6

Active Time: 30 minutes

Total Time: 30 minutes

These tortilla chips are baked, not fried, and a squeeze of lime and a sprinkle of chili powder add flavor without tons of calories. Enjoy with homemade queso dip or salsa.


  • 12 6-inch corn tortillas
  • Canola oil cooking spray
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon salt


  1. Position oven racks in the middle and lower third of oven; preheat to 375°F.
  2. Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt.
  3. Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).


Make Ahead Tips:

  • Store in an airtight container for 1 to 2 days.


Per serving

142 Calories, Total Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 29 g, Fiber: 2 g, Total Sugars: 0 g, Added Sugars: 0 g, Protein: 2 g, Sodium: 169 mg, Potassium: 10 mg, Folate: 1 mcg, Calcium: 8 mg

Carbohydrate Servings: 2

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