Given that I could live on chips, salsa, guacamole, black beans, margaritas… It seems like I should probably make something a little ‘Cinco de Mayo’ -ish.

Have you ever been to a Mexican restaurant that serves entire corn tortilla rounds as their chips, instead of little tiangles? There are 2 restaurants we frequent that do this, and I think they taste better. I mean sure, they’re the same ingredients as the triangles, but there’s something about being able to have the entire crispy round, all to myself, that I love. Oh, and it’s inevitable that I eat at least 8 rounds, at least! I told you, I could live on them.

For the sake of my ateries and pant size, I should probably NOT live on them though… or if I’m going to attempt to, I should at least bake them. So that’s what I did. Now wait, before you dismiss this idea because you’re imagining these baked chips taste like the sorta stale tasting baked blue corn chips you buy at the store, stop! These taste nothing like those. These are actually good!

We don’t really have snacky food in the house because well, in all honesty, we have no self control over it. So we just remove temptation. But, most of the time we do have a bag of corn tortillas laying around. Which makes it tempting to bake a batch of these everyday… but, whatev, at least they’re baked, right? Justification, my favorite!

You totally need these on Cinco de Mayo. In fact, you need them tonight for dinner because they’re also great for tostadas! I made a big batch of 16 rounds and used them for tostadas one afternoon when my family came over. They were a HUGE hit… I thought 16 crispy shells would be plenty for 5 people… I was wrong, we could have used double that. Clearly we like to eat in my house!

Salted Lime Tortilla Chips

Salted Lime Tortilla Chips

Ingredients

  • corn tortillas
  • non stick spray
  • Limes
  • salt

Instructions

Preheat the oven to 400 degrees.

Lay the tortillas on a baking sheet in a single layer and spray with non stick spray, then sprinkle with a little salt.

Bake for about 10 minutes, until the edges start to turn golden brown then flip them.

*They’re hot, so unless you have callused fingers, use tongs.

Spray the other side with no stick spray, a squeeze of lime juice, and a little sprinkle of salt, and continue baking for about 10 minutes, or until the chips are golden brown on the edges and slightly on the top. When you touch them, they should be firm and crispy.

*Squeezed a little more lime juice over the baked chips for some extra lime flavor if you want!

Let them cool for just a few minutes, then eat!

*You can make these up to a day in advance also.

http://www.fatgirltrappedinaskinnybody.com/2012/05/salted-lime-tortilla-chips/