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!
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/
I'm a wife, mom, runner, recipe developer, freelance writer, early riser, Christ follower, peanut butter lover, frozen yogurt addict. I think the majority of the food I consume should be life giving; healthy, natural raw fruits and veggies. Which allows me to have room to splurge occasionally, and I take full advantage of it. 
These look wonderful!! I can’t wait to try them – perfect with margaritas… :)
just pass the cheese please and I’ll get munching :)
Oh my gosh, YES, LOADS of cheese, melted right on top… and then mounds of sour cream and guac. For the love, YUM!
i NEED these, Julia. You are just fantastically brilliant!
Though I’ve thought about making my own tortilla chips before I’ve never thought about adding lime before! Fantastic idea, Julie! The chips look so yummy piled with guacamole… mmm.
OH MY! I love those doggone Tostitos Hint of Lime but I don’t get them often because they have bad seasoning stuff in them (plus I’ll eat the whole bag in 2 days). I thought about making my own tortilla chips but I’m silly enough to think that I couldn’t ‘hint of lime’ them on my own. Thanks for empowering me – lol!
I don’t keep snacks around either for much the same reason…if they’re here, they won’t be for long! I think I need tostadas in my life though…with these shells. Any excuse to make them!
Arteries schmarteries. Let’s live off these babies!
LOVE homemade tortilla chips and these look wonderful! I really like the idea of a whole round! It is so much work to lie the triangles out in a single layer anyways–this would be way easier!
Whats not to love about homemade salted lime tortillas, these look super tasty! Thanks for the friend request on tasty kitchen! Have a great weekend!
LOVE! I apply the same principle to popadoms…great to have a whole round pancake sized tortilla chip all to myself so I can crunch away and snap it apart in my hands :) I always find the triangular ones a just a little unwieldy anyway – not the perfect size for my mouth lol!
LOVE your food and photography. I have subscribed!
I made homemade tortillas this past weekend, and this recipe would have made them so much better. Can’t wait to use it next time!
Just made these last night as an impromptu dinner for my husband and I (in a need to use the plethora of avocados I had accidentally purchased) and can I say… WOW. never going back to the store bought. So much more flavourful, loads healthier and easy!
Glad you enjoyed them, and thanks for letting me know!
Sorry!
Scrivo in italiano .
Sono una meraviglia, sfiziose e deliziose.
Un bacio, Mother.
Hmmm…I was thinking about making a margarita cheesecake dip and was worried that I wouldn’t be able to find thick enough chips to dip…..maybe these will work.