Baked Spicy Chili Lime Tortilla Chips (Gluten-Free)
Cook Time 20 minutes
Total Time 20 minutes
- 15-20 small gluten-free corn tortillas
- 2 TBSP coconut oil heated until liquid
- 1 TBSP fresh lime juice
- 3/4 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- coarse sea salt for garnish
Preheat your oven to 325*F. Combine the oil, lime juice, garlic and chili powders, and cayenne together in a medium bowl and mix well.
With a basting brush (or go the messy route by using your fingers), lightly apply the oil mixture onto both sides of each tortilla.
Cut each tortilla into 6 triangles and place on a parchment paper-lined baking sheet. Sprinkle with sea salt and cook for 20-25 minutes, or until the chips become crispy, lightly browned on the edges, and the corners start to curl up.
*Makes enough for 4-6 people to snack on with your favorite dipper.
*Carefully watch your chips the last 5 minutes. They can sometimes burn quickly at the end of the baking session if not watched.
*You may need to bake on two baking sheets (or have two different baking rounds) depending on how big your baking sheet is (and how many chips you have to bake)