Recipe for Baked Tortilla Chips: Cumin Chipotle Lime Chips
Chips and salsa are my snacking weakness. If I regularly purchased tortilla chips, I’d be eating them every single day. Except it isn’t usually so much about the chips. It’s really the salsa that I love. Chips, after all, are just my preferred vehicle for getting the salsa into my mouth. My favorite recipe is Restaurant Style Salsa.
When I feel this snacking weakness coming on, and horror of all horrors I am out of my favorite store bought tortilla chips, I opt for making my own. We almost always have corn and flour tortillas in the house, you see, and it takes just a few minutes to whip up homemade tortilla chips.
The fun part is you can opt for flavoring your chips. These delicious baked tortilla chips are flavored with lime juice, cumin, and chipotle for a little extra pizzazz! If you prefer plain salted chips, just skip those steps on the recipe or try and experiment with other flavors.
Last night I baked up a batch of these Cumin Chipotle Lime Chips to serve with my friend Allison’s Chicken Enchilada Soup. Doesn’t that look good? I pretty much had everything in my pantry except cilantro and enchilada sauce. I had Eric pick up some cilantro on his way home and I whipped up a quick batch of Homemade Chile Gravy Enchilada Sauce. YUM!
Other Recipes to Serve Homemade Tortilla Chips with:
- Chicken Tortilla Soup
- Roasted Tomatillo Guacamole Recipe
- Restaurant Style Salsa
- White Bean Chicken Chile Verde
Do you have a snacking weakness? What is it?
Baked Cumin Chipotle Lime Tortilla Chips
Prep Time: 5 - 10 minutes
Cook Time: 10 minutes
Total Time: 15 - 20 minutes
1 regular sized package corn tortillas
2 - 3 teaspoons olive oil
spray oil, (i.e. PAM)
1/2 of a lime, juiced
ground chipotle powder
Preheat oven to 425 degrees F.
Stack 4-5 corn tortillas together on a cutting board. (This isn't necessary, just helps the process go a little faster.) Cut the tortillas in half, then in half again so you have 4 quarters. Cut each quarter in half. You should have 8 triangles for each tortilla. Repeat, using the rest of the tortillas.
Pour about 2 - 3 teaspoons of olive oil on your baking sheet. Using a paper towel, spread the oil all over the pan to evenly coat it. Lay the cut tortillas on top of the olive oil-greased baking sheet. Lightly spray the tops of all the tortillas with spray olive oil.
Juice the lime half in a small bowl. Using a silicone pastry brush, dip and lightly brush each tortilla with a small amount of lime juice. You don't want to soak it, just give it a little flavor. Then, sprinkle the chips with salt, cumin, and chipotle powder according to your taste preferences.
Place the baking sheet in the oven and back at 425 degrees F for 5 minutes. Remove the tray and use the tongs to flip each tortilla over. Then bake for another 3-5 minutes, or until desired crispness is reached.