½ - 1teaspoonsea saltI use Maldon flaked sea salt, I crumble a pinch between my fingers and sprinkle 2 times per baking sheet on both sides.
Preheat oven to 400° F
Cut the tortillas into 6 triangles or desired shapes. You can do this with a big knife, cooking scissors, or a pizza cutter. If you want to make tortilla strips for soup or salad, that works too. Bake times vary depending on chip size.
Place the tortilla pieces on a parchment or sil-mat lined baking sheet. Try to keep the chips from overlapping. If you are not going for 100% oil-free, you can lightly grease an unlined baking sheet instead of using a liner.
Brush the top side of the tortilla pieces with the lime juice. You just need a light coating. Sprinkle half of the salt over the top, evenly spreading it out. Flip over and brush the other side. Sprinkle the rest of the salt over the top.
Bake for 10 - 12 minutes or until they are crispy and just starting to brown. Keep watch over your chips during the last few minutes of baking—they burn quickly. Serve & enjoy or store at room temperature in an airtight container after they've cooled.
Nutrition Information is approximate.
For more lime flavor, use more lime juice.
You can make tortilla chips out of corn, white flour, or whole wheat tortillas.You can also cut any size tortillas into chips. Bake time will vary based on the size and kind of tortillas used.Use gluten-free tortillas if you need this to be gluten-free.
If you want your chips to be a little less health-forward but still better for you than fried tortilla chips, you can brush them with melted Earth Balance or a high smoke point oil like avocado oil or non-virgin olive oil instead of lime juice. When I make chips this way, I use 2 – 3 TBSP Earth Balance to lightly coat or dab on the cut tortillas.I recommend brushing and salting one side, baking for 5 minutes, then flipping the chips over and dabbing them with a little bit more oil on the other side, salting and returning to the oven for 5 more minutes. As with the lime version, keep watch over your chips during the last few minutes of baking—they burn quicklywww.planttestkitchen.com