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Plant Based Oil Free Chili Lime Spiked Corn Chips

Makes 36 Chips
Author: Molly Patrick of Clean Food Dirty Girl


  • 2 tablespoons lime juice
  • 1 tablespoon water
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 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.