Tortilla chips have always been a staple in our house, they are definitely our chip of choice. When we’re feeling lazy, we’ll simply toast some corn tortillas in the toaster and tear them up to make sorta kinda tortilla chips. When we’re in the mood to really fill the tortilla chip craving in a totally healthy way, we make these, and they are absolutely perfect.
My favorite way to use these is as the base of my Healthy Loaded Nachos. When I don’t have the time or the ingredients to make my nachos, I love dipping them into my Oil Free Nacho Cheese Sauce.
Pro tip: In my experience, just about all oil free baking gets crispier when you use a reusable silicone baking mat instead of parchment paper. I’m traveling right now, so I don’t have access to one to test it with this recipe. But…I’d be willing to bet that it would next level the crispiness of these tortilla chips to epic status.
Have you tried this recipe? What did you think of it? Let me know in the comments below!
Oil Free Tortilla Chips (Vegan, Gluten Free, Oil Free):
- 5 corn tortillas each cut into 8 even triangles
- Juice of 1/2 lime
- Kosher salt to taste
Preheat oven to 350 F.
Arrange the triangle tortilla pieces in a single row on a parchment paper lined baking sheet.
Squeeze lime juice on top and sprinkle with salt.
Bake for 7-10 minutes. Remove from oven and flip chips. Bake for an additional 3-5 minutes. My oven runs cold, so I bake for 10 and 5 minutes. If your oven is standard, it will likely only need 7 and 3.
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