Flashback: Baked Cumin Lime Tortilla Chips

Craft & Design Food & Beverage
Flashback: Baked Cumin Lime Tortilla Chips


By Katie Goodman

I have a weakness for chips and salsa. Not so much the chips, because they’re just a medium to get to the salsa. That is, until I started making my own tortilla chips. Now I enjoy the chips just as much as the salsa. Of course there are times when store bought is more convenient time-wise for me, but I do prefer the homemade version in general. They are so yummy, and they’re probably better for you than store bought because the sodium content and fat are completely up to you! I like to add a little lime juice and cumin for extra flavor, but if you prefer plain salted chips, just skip those steps on the recipe or try and experiment with other flavors.

Download PDF Download the Recipe PDF
Right click to save the PDF to your desktop. Directions on downloading PDFs.


Corn tortillas
Olive oil
Spray olive oil
e.g. Pam
1/2 of a lime, juiced
Ground cumin


Large baking sheet
Silicone pastry brush
Paper towel
Cutting board

Step 1: Preheat oven to 425 degrees F.

Tortillachips Cutintoquarters

Step 2: Stack 4-5 corn tortillas together on a cutting board. (This isn’t necessary, just helps the process go a little faster.) Cut the tortillas in half, then in half again so you have 4 quarters.

Tortillachips Cutintochips

Cut each quarter in half. You should have 8 triangles for each tortilla. Repeat, using the rest of the tortillas.

Tortillachips Arrangedonbakingsheet

Step 3: Pour about 1 tablespoon of olive oil on your baking sheet. Using a paper towel, spread the oil all over the pan to evenly coat it. Lay the cut tortillas on top of the olive oil-greased baking sheet. Lightly spray the tops of all the tortillas with spray olive oil.

Tortillachips Seasoning

Step 4: Juice the lime half in a small bowl. Using a silicone pastry brush, dip and lightly brush each tortilla with a small amount of lime juice. You don’t want to soak it, just give it a little flavor. Then, sprinkle the chips with salt and cumin according to your taste preferences.

Step 5: Place the baking sheet in the oven and back at 425 degrees F for 5 minutes. Remove the tray and use the tongs to flip each tortilla over. Then bake for another 3-5 minutes, or until desired crispness is reached.

These chips go great with:

About the Author:

Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.

Discuss this article with the rest of the community on our Discord server!

Haley Pierson-Cox from Red-Handled Scissors is a maker of crafts, a lover of cats, an avid swearing enthusiast, a cross-stitch book author, and a general purveyor of quirk. She's also sometimes an irritable cartoon named Tiny Cranky Haley. https://www.redhandledscissors.com

View more articles by Haley Pierson-Cox