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baked tortilla chips recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This baked tortilla chips recipe transforms simple corn tortillas into a crunchy, vibrant snack with a smoky red pepper coating, perfect for serving with a bright lime crema dip.
Ingredients
- 18 small (6-inch) corn tortillas
- 100g (3.5 oz) roasted red peppers, drained from a jar
- 5g (1 teaspoon) smoked paprika
- 30ml (2 tablespoons) extra virgin olive oil
- 3g (0.5 teaspoon) sea salt, plus more for garnish
- 120g (0.5 cup) sour cream or creme fraiche
- 1 medium lime, zest and juice
- 15g (0.25 cup) fresh cilantro, finely chopped
Instructions
- Preheat Oven and Prepare Chips: Preheat oven to 180°C (350°F) and line two large baking sheets with parchment paper. Stack tortillas and cut them into 6 or 8 equal-sized wedges.
- Make the Smoky Coating: In a food processor or blender, combine drained roasted red peppers, smoked paprika, olive oil, and 0.5 teaspoon sea salt. Process until a smooth, thick, vibrant red paste forms.
- Coat the Chips: Add tortilla wedges to a large bowl. Pour the smoky red pepper paste over the tortillas and toss gently until every chip is evenly coated.
- Bake for Crispness: Spread coated tortilla wedges in a single layer on the prepared baking sheets. Bake for 12-18 minutes, rotating halfway through cooking, until golden brown around the edges and very crisp. If chips are still bending, return them to the oven for 3-5 minutes.
- Prepare the Crema: While chips are baking, whisk together sour cream (or creme fraiche), the juice of half a lime, the zest of the whole lime, and a pinch of salt until smooth.
- Serve and Garnish: Arrange chips on a platter. Drizzle or spoon the lime crema over the chips and finish with a generous scattering of finely chopped fresh cilantro.
Notes
To achieve maximum crunch, ensure chips are very crisp and golden brown before removing from the oven; if they bend, bake for 3-5 minutes longer. For a healthier alternative to sour cream, use full-fat Greek yogurt. Store cooled chips in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (approx. 6 chips and dip)
- Calories: 220 calories
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 5 mg
Keywords: baked tortilla chips, smoky red pepper, lime crema, homemade snack, appetizer, easy recipe, game day food, healthy chips
