Description
These are truly the best homemade baked tortilla chips! They’re crispy, crunchy, bubbled on the top and have just a hint of lime flavor!
Ingredients
Scale
Tortilla Chips
- 1 pack Corn Tortillas ((I highly recommend using the thin corn tortillas from Mi Rancho for best results))
- 1 medium Lime
- Avocado cooking spray ((or any cooking spray))
- Flaky salt
Avocado Cream
- 1 medium Avocado ((make sure it’s ripe enough to mash))
- 3 tbsp Vegan yogurt ((love the Kite Hill almond milk yogurt))
- 1 medium Lime, juiced
- ½ tsp Kosher salt
- ¼ tsp Garlic powder
Instructions
Tortilla Chips
- Start by preheating the oven to 450°F and lining two baking sheets with parchment paper. Set aside.
- On a cutting board, set down the tortillas. Cut the lime in half and gently rub it all over the tortilla surface. Repeat this process with every single tortilla — no need to do both sides of the tortilla, one side is enough. Once the tortillas have been rubbed with the lime, stack them up so they’re perfectly lined up. Then cut the tortillas in half, quarter, and finally into eighths so you have perfect little triangle tortilla shapes.
- Add half of the tortillas onto each of the pans, so they’re evenly divided. Spray the tortillas with avocado cooking spray and gently toss to coat. Bake the chips in the oven for 10-12 minutes, stopping halfway through to gently mix the chips and ensure they aren’t sticking to each other.
- Once the chips are done, immediately sprinkle with flaky salt and toss. Enjoy immediately with avocado crema, guacamole or salsa.
Avocado Crema
- Mash the avocado until there are no lumps, then add in the lemon juice, yogurt, garlic powder and salt. Mix and adjust seasonings.
Notes
If you’re sheet pan isn’t large enough, divide the chips onto two pans. If the chips are too crowded, they won’t cook evenly and they’ll stick together.