Not to be a downer, but chips are typically a "no go" in the clean eats world. Normally fried, processed, and laden with sodium and oil, chips offer no nutritional benefits whatsoever. Turn that frown upside down because I've got you covered with these baked chili lime corn tortilla chips. These crunchy crits are the perfect vehicle for your dips-game day and beyond. Just don't forget the crudités.
Chili Lime Corn Tortilla Chips
- 1 package organic corn tortillas, each tortilla cut into 6-8 triangles depending on size
- 1/2 tbsp olive oil, avocado oil, or coconut oil
- Juice of 2 limes
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Sea salt
Preheat oven to 350. Line a sheet pan with parchment paper. Arrange triangles on sheet pan(s) and toss with lime juice, oil, and spices. Spread out evenly and bake 15-25 minutes until crispy, rotating the pan half way through. Finish with a light dusting of sea salt.
Not into corn? Try these za'atar whole grain chips instead.
