Crunchy Baked Tortilla Chips

By Judi Bushala | December 2, 2020
24 Tortilla Chips
The beauty of our Crunchy Baked Tortilla Chips is that they are oil-free, yet super crunchy and delicious! Once you make these corn crunchers and dunk them in salsa or our Guacamole, you’ll never want those oily, store-bought chips again. I make these every week and I can’t ever seem to make enough.


6  corn tortillas, no oil
2 squeezes fresh lime juice
2 sprinkles sea salt


  1. Preheat the oven to 350° F and line a baking sheet with parchment paper.

  2. Using a large knife or kitchen scissors, cut each tortilla into 4 triangular tortilla chips. I like to stack a few on top of each other before cutting to speed things up a bit. Place the chips on your prepared baking sheet, making sure that they are not overlapping.

  3. Lightly squeeze some lime over the chips (don’t soak them!) and sprinkle them with a little salt.

  4. Bake your chips for 20 minutes or until golden brown and crispy. Keep an eye on them, so they don’t get too brown. Turn off the oven but let them sit for a few more minutes before taking the tray out of the oven. This will get them nice and crispy.

Recipe Notes

Dunk these into your favorite salsa and our Guacamole!

We like Food for Life, Sprouted Corn Tortillas for these. You can find them at most grocery stores and definitely at Whole Foods.

Tip: You only need a couple of squeezes from your lime, so make a lime “cheek” and use the rest later. To make the cheek, cut ¼ off of one side of a lime. This gives you a nice little ½ moon to squeeze.

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