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

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.

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!

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:

• Baked Ranch Kale Chips (Gluten & Oil-Free)
• Lavender Bliss Balls (Refined Sugar & Gluten-free)
• Curried Cashew & Veggie Trail Mix (Oil-free)
• Easy Baked Vegetable Chips (Oil-Free)

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!

Homemade Tortilla Chips (No Oil Added)

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• Author: Chris @ Sweet Simple Vegan

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Description

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

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Ingredients

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

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Instructions

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.

Notes

• 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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