Think coconut, meets lime, meets spice!  Fresh gluten-free corn tortillas are lightly brushed with a mixture of coconut oil, fresh squeezed lime juice, chili and garlic powders, and a dusting of cayenne, before sprinkled with coarse sea salt and baked until crispy perfection; a tropical fiesta in your mouth.

Lawdy lawdy! Today's recipe takes me back to Mexico, lying in my cabana, soaking up some sweet sweet sun rays, a delicious frosty marg in my hands, and what the Hubster calls "real Mexican chips" in a basket right next to the freshest and darn tastiest pico de gallo a girl on that side of the water could find.

Coming back from Mexico lead to a very quick reality of.... We don't have "real Mexican chips" here in Atlanta.  Well that's all about to change.  I've got a wicked good recipe for some thick-cut tortilla chips {yes Hubby, just like the ones south of the border} that combine lime, coconut, salt, and spice. It's like a whole mess of Chipotle's chips went on a tropical vacation and never returned kind of situation.  All that is left is finding a sunny spot {and my sombrero} and digging into a bowl of these bad boys.

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Baked Spicy Chili Lime Tortilla Chips (Gluten-Free)

Yield: 6

Cook Time: 20 minutes

Total Time: 20 minutes

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Ingredients

• 15-20 small gluten-free corn tortillas
• 2 tablespoon coconut oil, heated until liquid
• 1 tablespoon fresh lime juice
• ¾ teaspoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• coarse sea salt for garnish

Instructions

1. 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.
2. With a basting brush (or go the messy route by using your fingers), lightly apply the oil mixture onto both sides of each tortilla.
3. 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.

Notes

*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)

Add your favorite guac, salsa, or dip to accompany these chips and hang on for a wild ride.  We recently had Betty Crocker's Suddenly Grain Salad in Southwest flavor in the pantry and Hubby used it as a dip for these chips... what a major win. I can imagine how well this tasty {and oh so easy} combo would go over as an appetizer while hosting our next get together at our place.

Suddenly Grain Salad Southwest {and his brother Harvest and Tuscan flavors} have these added benefits {on top of tasting delicious!}:

• 4 Servings per container (Buy 2 or more to increase the batch size)
• Served Cold (Tuscan & Southwest taste just as good warm or cold)
• 4g Protein
• Stir-In Ideas and One Recipe included on pack

Want to try your own Suddenly Grain Salad? Here's a coupon to help ya out!

Join me in partying with these lovelies!