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These homemade tortilla chips are easy to make, have no added oil, and require just 20 minutes!

Homemade tortilla chips in a bowl on a cork board with guacamole, salsa and lime

Cinco De Mayo was a few weeks back, and we were craving tortilla chips with guacamole and salsa. The only problem was that Chris is doing his #30till30 healthy eating challenge currently and we couldn’t just go to the store and by some fried tortilla chips. That’s when it hit us; we could make our own at home!

We went to the store, found the best tortillas we could find, and were well on our way to tortilla chip heaven.

Tortillas, lime and salt on a marble board for homemade tortilla chips.

This recipe is super simple. All that is required is cutting the tortillas into triangles, giving them a spritz of fresh lime juice, adding a pinch of salt to each chip, and baking them up until they’re nice and crispy.

Now the hard part is deciding what dip to pair with your tortilla chips. We love to pair our chips with fresh homemade salad and guacamole. As I am writing this, I realize we don’t have a guacamole recipe, which is unacceptable. We will get to work on that and share it as soon as possible!

homemade tortilla chip with guacamole

We also recommend pairing these homemade tortilla chips with guacamole, homemade salsa our even our homemade chipotle cheddar cheese sauce. Better yet, put them all together and make some nachos, you won’t be sorry!

If you’re looking for more snack ideas, we’ve got you covered:

Homemade tortilla chips in a bowl with guacamole, salsa and lime

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Homemade tortilla chips in a white bowl

Homemade Tortilla Chips (No Oil Added)

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  • Author: Chris @ Sweet Simple Vegan


These homemade tortilla chips are easy to make, require no added oil, and take only 20 minutes to make.


  • 5 corn tortillas of choice
  • Fresh lime (optional)* (see notes)
  • Salt, as desired


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
  2. Cut the tortillas into fourths or eights (depending on how big you want your chips to be). Arrange them in a single layer on the prepared baking sheet. Lightly drizzle the tortillas with lime (we used about 1-2 wedges per tray) and sprinkle them with salt as desired.
  3. Bake the chips for 20-23 minutes, flipping halfway through. Be sure to cool the tortilla chips completely before serving.


  • If your tortillas already have a hint of lime, keep that in mind before you add additional lime to the chips. We usually skimp on the lime if the tortillas already have a zing to them.
  • If your chips come out tough, they will need a few additional minutes of baking time. They should break apart easily and be very crunchy.
  • If you would like, you can give the tortillas a light spritz of oil before baking, although this is not necessary. The oil allows them to brown and crisp up a bit more.

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Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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