How to Feel Really Damn Proud of Yourself + Oil Free Chili Lime Spiked Corn Chips


I worked out on Monday.

Like, really worked out.

Like, sweat pouring out of me from places that are definitely meant for OTHER THINGS.

Like, I could feel my heartbeat in my actual throat.

Like, halfway through the workout I felt like throwing up and shitting at the exact same time.

Like, this. I felt like this.

It was the first time I had moved my ass like that in over a year. As I was getting ready for bed that night, I said to Luanne, “I’m really proud of myself for working out.”  And it felt deeply satisfying to be proud of myself.

It takes a certain amount of work to be proud of oneself. It takes doing something that you don’t normally gravitate towards. It takes following through on a thought. It takes welcoming discomfort for a certain amount of time. It takes learning something new. It takes investing some of your time. It might even take sweat in your butt crack.

But here’s the thing. None of these undesirable sensations last forever. They will come to an end, and when they do you will feel deeply satisfied and proud of yourself.

And that’s something you can never buy.

So put in the work. Do the time. Feel all the feels. Show up for yourself. And repeat. It’s the only way to get from where you are right now to where you want to be. You are far more capable than you realize, my dear. So go ahead, make yourself proud.

One of the ways to do so is to fuel your and nourish your body with whole plant foods. Lucky for you my team and I are damn good at doing this. Leave the meal planning to us and all you have to do is follow along. Check out our plant fueled meal plans and take a test drive of the free trial.

Do you have a hard time showing up for yourself? Do you always put other people’s needs ahead of yours first? Talk to me in the comments below.

Today’s recipe will satisfy your next crunchy craving without having to buy a bag of potato chips.

Plant Based Oil Free Chili Lime Spiked Corn Chips

Makes 36 Chips
Author: Molly Patrick


  • 2 tablespoons lime juice
  • 1 tablespoon water
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ tsp garlic powder
  • ½ teaspoon salt
  • 6 corn tortillas (either 100% corn or sprouted corn)


  • Preheat oven to 350°F (175°C).
  • In a small bowl, mix together the lime juice, water, chili powder, smoked paprika, garlic powder and salt.
  • On a cutting board, place 1 corn tortilla. Using a basting brush, brush both sides with the chili lime mixture. Stack another corn tortilla on top and brush both sides with the chili lime mixture. Continue stacking and brushing on the chili lime mix until all 6 tortillas are in a stack.
  • Using a large knife, cut the stack into 6 wedges / chips (like a pie or a pizza). Note: You should have 36 wedges when done.
  • Place the wedges / chips on two parchment covered baking sheets so they aren't touching each other. Bake for 10 minutes. Flip the wedges over and bake an additional 8 - 10 minutes, until they are golden and crispy. If using sprouted corn tortillas, they might need the full 10 minutes. 
  • Cool and then store in an airtight container on your counter. 


Dip pictured in this recipe is an easy Hummus from canned beans recipe.

Wishing you a happy week. May it be filled with going to the post office and shipping your comfort zone far, far away.


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Our Sweary Saturday Love Letters are written by our ex-boozer, ex-smoker, plant-loving co-founder, Molly Patrick.


  1. Joanne on September 30, 2017 at 10:40 am

    Yummmmm!!! How long will these keep (in an air tight container on the counter)? I’m totally adding these to my list this weekend!

  2. Christina Marinoff on October 1, 2017 at 2:33 pm

    5 stars
    What dip do you have pictured?

    • Team Clean Food Dirty Girl on October 4, 2017 at 7:49 am

      Hi Christina,

      Pictured is Molly’s super delicious Queso Blanco from the August 11 meal plan.

      Team Dirty Girl

  3. Anthony D on October 4, 2017 at 7:16 pm

    4 stars
    I love the simplicity. I’ve had my eye on some sprouted blue corn tortillas, so I’ll try this baked recipe. And top them with jackfruit carnitas, vegan cheese sauce, and all the nacho fixins! Thank you for sharing.

    • Team Clean Food Dirty Girl on October 5, 2017 at 6:32 am

      Hi Anthony D,

      Thanks for the note. These will be perfect for nachos. Enjoy!

      Team Dirty Girl

  4. Vegan Rachel on October 19, 2017 at 7:15 pm

    5 stars
    Love this recipe! This looks super simple and delicious!

  5. Hudson on June 10, 2021 at 4:04 am

    What recommendation do you have for the brand for corn tortillas? The ones I’ve come across are made with oil.

    • Team Clean Food Dirty Girl - Karen on June 10, 2021 at 8:21 am

      Hi Hudson – Thanks for stopping by! We don’t have a specific brand recommendation for corn tortillas, though Trader Joe’s carries them if you have one near you. I don’t usually shop at TJ’s and I get my corn tortillas (30-pack) from local markets and I’ve never seen them with oil. I have also found them at Whole Foods (theirs have less in the pack – maybe 12). Typically the ingredients are whole ground corn, lime, and water. Some brands will have added corn flour or gums. Corn tortillas are small diameter, about 4-6″.

      I’m wondering if you are thinking of whole wheat tortillas, which are larger and often contain added oil. In the case of the larger whole wheat tortillas, Ezekiel brand has a sprouted grain tortilla that contains no oil. You’ll find that product in the freezer section. If you are consuming a largely WFPB dietary pattern and are having trouble finding tortillas without oil, I encourage you not to stress over it. I’ve used wraps with oils because I don’t have the time to go to another market and, since I’m not cooking with oil at home and I don’t eat large wrap tortillas every day, stress over finding tortillas without oil is almost certainly more damaging to my health than the small amount of oil in the tortilla when I have one. I try to choose the most convenient option that has whole or sprouted grains and that is good enough for me. My mantra is to make things as easy as I can for myself to get in all the plants and the tortilla-oil factor is a small compromise I’m ok with.

      Hope this helps! ~Karen

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