I can pick a brand that I know is safely gluten-free to make these. If you’ve never tried baking your own tortilla chips, I urge you to give it a try. Lime tortilla chips are my spirit animal! Ingredients 12 corn tortillas 2 tablespoons olive oil 1 teaspoon salt 1 lime zest and juice of Spread tortilla wedges in a single layer on baking sheets, lightly spray with olive oil cooking spray … In a small bowl add 2 tablespoons of salt and the zest of 1 lime; mix well and set to the side. Published: Aug 21, 2017 by Liz DellaCroce. I love that you baked these bad boys so I can have a few more without the guilt and of course with LOADS of Sabra hummus on them! These are perfect for dipping. Note: I use my hands for these, to coat each one. In a small mixing bowl, combine the lime juice and salt. Design by Grace + Vine Studios, {Salt & Lime} Homemade Corn Tortilla Chips. I love that these are made with corn tortillas! My hubs is OBSESSED with tortilla chips and I am loving that lime goodness! Your email address will not be published. Good luck with preschool!!! While deep fryer is preheating stack the 12 corn tortillas and using a sharp knife cut in half vertically … Homemade tortilla chips baked in the oven with just a little olive oil and salt cook up to crispy perfection! I love the Sabra hummus but haven’t found the Sabra guacamole yet! Even if you aren’t heading off to school, it’s always nice to let someone else do the portion control for you. Oven Baked Boston Baked Beans (With Video). As an Amazon Associate I earn from qualifying purchases. Your email address will not be published. Using a pizza slicer, cut tortillas into 8 triangles by cutting in quarters then eighths; place in a bowl. Repeat the 2 steps above until all of your chips are cooked, and enjoy. Immediately sprinkle with salt/lime mixture. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Packed with 4 grams of plant-based protein and 3 grams of fiber, I am a huge fan of the portable single serve containers that I can toss into their lunch bags on our way out the door. I canNOT resist lime chips!!! Mahi-Mahi Fish Tacos with Mango and Avocado Salsa, Instant Pot Turkey Tenderloin with Mushroom Gravy, {Video} How to Make Spaghetti with KitchenAid. In a small bowl, whisk together the olive oil and lime juice. Pre-heat the oven to 350 degrees Fahrenheit. This is a very special back-to-school for our family as our youngest is entering preschool for the first time and our oldest is off to Kindergarten! These lime scented baked corn tortilla chips are light and crunchy, the ultimate healthy snack recipe! Learn how your comment data is processed. We hold on to summer vacation with all our might here in Michigan. Pre-heat oven to 350 degrees and line two baking sheets with foil. (Also, my littlest is starting preschool and I’m a JUMBLE of emotions!). These lime and sea salt baked tortilla chips are super crunchy which makes them ideal for scooping up creamy hummus. Bake for 18-25 minutes or until browned. Required fields are marked *. With an emphasis on healthy eating and living, Liz’s recipes and food photography have been featured in various publications including the cover of Women’s World magazine, Good Housekeeping, Shape, Real Simple, Cosmopolitan, Food Network Blog, Huffington Post, TODAY Food, Foodgawker, and The Cooking Channel. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips. Check out my Pinterest board for more healthy snack recipes! Your email address will not be published. Disclosure: I am honored to be a Sabra Tastemaker. While deep fryer is preheating stack the 12 corn tortillas and using a sharp knife cut in half vertically and then half in diagonally giving you 4 quarters to your circle. Divide tortillas evenly between both baking sheets and spread out so that they are in an even layer. Cook for 2-3 minutes or until golden brown but not burnt. The Lemon Bowl® is a registered trademark of Liz Della Croce LLC. Perfection with the guac and hummus! Better yet? Brush oil mixture over both sides of each tortilla using a pastry brush. Chips can be stored in an air-tight container for up to 7 days. To help ease our way into a new routine, I decided to create a healthier tortilla chip recipe for my boys to dip into their favorite snack of all time: Sabra hummus. Of course, as much as I pretend September is still light years away, I know it’s right around the corner. Drop a few handfuls of chips in at a time and … lace the cut wedges into a small mixing bowl, and mix together the olive oil (use enough), lime juice and salt. so you coat each and every wedge) I added an optional dash of salt. Drizzle olive oil and salt over tortilla triangles and mix well so all tortillas are evenly coated in oil and salt. As I put it on the ungreased air fryer tray (If you have a basket, just put them in the uncoated basket) Squeeze a little fresh lime juice when they come out for a boost of flavor, and serve with your favorite salsa, dip, or use them to make nachos. Grand Rapids Travel Guide: What to Eat & How to Burn it Off ». All … Yes exactly!!! Sprinkle chips with lime zest and lime juice before serving with hummus or dip of choice. All Rights Reserved. Carefully place one of the four stacks of corn tortillas into the deep fryer; separating them as you place them in the deep fryer. I’m going to look for it this week. Pre-heat a deep fryer with vegetable oil until deep fryer indicates its hot. Notify me via e-mail if anyone answers my comment. In fact, our kids don’t return to school until after Labor Day! You can make a big batch on the weekend and they will last up to 7 days in an air-tight container. This site uses Akismet to reduce spam. It’s pretty fantastic. Remove corn tortilla chips from deep fryer and lay in a single layer on a paper towel lined tray so that the oil can drain from the chips. Pass the plate! Heat oil in a deep fryer or Dutch oven to 350 degrees. A simple brush of olive oil and about 20 minutes in a hot oven is all you need for perfectly browned, crunchy and crispy tortilla chips. Brush each side of the tortilla with a generous amount of lime juice mixture and sprinkle desired … Liz is the founder and creator of The Lemon Bowl.