Chile-Lime Tortilla Chips

3.7 (39)
Chile-Lime Tortilla Chips

These tortilla chips are baked, not fried, and a squeeze of lime and a sprinkle of chili powder add flavor without tons of calories. Plus with 5 grams less fat per serving than a packaged version, they deliver all the crunch without the guilt.

Yield: 6 servings, 8 chips each
Active Time: 30
Total Time: 30


  • 12 6-inch corn tortillas
  • Canola oil cooking spray
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/4 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).

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for 1 to 2 days.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.


Nutrition Per Serving

calories 142
fat 2 g (0 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 29 g
protein 2 g
fiber 2 g
sodium 169 mg
potassium 10 mg

Nutrition Bonus

Carbohydrate Serving 2

Exchanges 2 starch

From EatingWell January/February 2009