For these baked lime tortilla chips, brush corn tortillas with bacon fat, cut into fourths and brush lightly with a salty lime juice and bake until crispy!

Baked Lime Tortilla Chips l SimplyScratch.com

I have a confession. This was the first time I ever made these chips before. I know, I know what a lame confession but… my soul feels better.

Now, have you ever been to a Chipotle Restaurant?? It has to be my favorite “fast food” {if you can even call it that} chain. I go at least once a week if I can help it! Not only do they have the best Chicken Burrito Bowls EVER, but they also have the best salted lime tortilla chips! And everything they use is all natural and organic. HOLLA!

Since I love their chips so much I wanted to try out making my very own. To go with my *plug* Homemade Salsa, naturally. So, I did some research via internet and found a lot of the recipes called for deep frying or brushing on vegetable oil. Well frying scares me {one day I’ll get over it} and I don’t cook or bake with the stuff so I opted for bacon fat.

Mmm mmmm! Good ol’ bacon fat.

Baked Lime Tortilla Chips l SimplyScratch.com
When I make bacon, which is usually once a week, I always save the fat. I save mine either in a jar or a bowl with a lid. Nine times out of ten when a recipe calls for vegetable oil I either substitute with olive oil or bacon fat, and sometimes even coconut oil. My mother recently introduced me to ghee and I’m looking into that as an option as well. But I think bacon fat helps the corn tortillas crisp up and that is exactly what we want in a chip. Can I get an AMEN?!

Baked Lime Tortilla Chips l SimplyScratch.com
Preheat your oven to 350 degrees and go get that lime onto a cutting board.

Baked Lime Tortilla Chips l SimplyScratch.com
Cut it in half.

Baked Lime Tortilla Chips l SimplyScratch.com
Juice the entire lime. It should yield about a 1/4 cup give or take. I just love limes; whether it’s in a marinade, zested in a cake, or in my beer… I love it. Limes are probably my favorite citrus! …next to lemons… and clementines! Oh! And grapefruit, but too bad that gives me heart burn, however that may have resulted from eating a whole one in 5 minutes… but I don’t know for sure.

Baked Lime Tortilla Chips l SimplyScratch.com
Measure out two teaspoons of kosher salt. Table salt what’s that stuff? That table salt should have retired a long time ago. Can I get another AMEN?!

Baked Lime Tortilla Chips l SimplyScratch.com
Add the salt to a small bowl.

Baked Lime Tortilla Chips l SimplyScratch.com
Pour in the freshly squeezed lime juice.

Baked Lime Tortilla Chips l SimplyScratch.com
Set it aside for now.

Baked Lime Tortilla Chips l SimplyScratch.com
Start off with white corn tortillas and NOT FLOUR. I haven’t made these with yellow corn tortillas and I wonder if they would turn out the same. I think I will test out that theory and get back to you on it.

Baked Lime Tortilla Chips l SimplyScratch.com
Armed with bacon fat and a pastry brush… the story of my life.

Baked Lime Tortilla Chips l SimplyScratch.com
I get the brush coated with the bacon fat. Bacon fat usually is solidified… so I heated mine up so it was easier to brush on!

Baked Lime Tortilla Chips l SimplyScratch.com
…and paint both sides generously. Don’t skimp or they will stick to the sheet pan. GOT IT!!!!!

Baked Lime Tortilla Chips l SimplyScratch.com
Stack.

Baked Lime Tortilla Chips l SimplyScratch.com
Cut in half.

Baked Lime Tortilla Chips l SimplyScratch.com
Then into half again… or quarters… or whatever.

Baked Lime Tortilla Chips l SimplyScratch.com
Next I dip my brush into the salty-lime juice and brushed both sides of each piece of tortilla in the first batch. I only have one half sheet pan, so I split them into two batches. I thought about brushing them while they were whole, but then I forgot. I’m sure that would work too!

Baked Lime Tortilla Chips l SimplyScratch.com
Arrange in a single layer on a sheet pan. This one isn’t coated with a non stick surface, so they get crispy and delicious. Because I haven’t made these before I haven’t tried to bake them on non-stick pans so I’m not sure how that would work. It may work just wonderfully but with this being my first time in my life making homemade baked chips I didn’t want to risk it.

Remember DON’T CROWD THE PAN. Bake in preheated oven for 10-12 minutes, rotating the pan half way through baking time, for even cooking of course, until crispy.

Baked Lime Tortilla Chips l SimplyScratch.com
Remove from the oven and try not to die over the smell of fresh baked tortilla chips. Then I immediately texted my husband that our house smelt like a Mexican restaurant. I was giddy and HUNGRY!

Baked Lime Tortilla Chips l SimplyScratch.com
I made these Baked Lime Tortilla Chips at about 11:00 am and had no problem what-so-ever inhaling about 5… okay… 8 in 2.2 seconds, a record I think!

Baked Lime Tortilla Chips l SimplyScratch.com
Serving these Baked Lime Tortilla Chips along side my *plug* Homemade Salsa is the way to do it. It’s the perfect snack! Fo shizzles. There wasn’t an overwhelming lime flavor. I use fresh juice no zest… but try with some zest if you want a little more lime flavor {and let me know how that worked for ya!}.

Baked Lime Tortilla Chips l SimplyScratch.com
Also, technically this recipe only makes 36 chips… so keep in mind to double or triple if you are serving for a crowd.

You should be able to store them in an airtight container for a few days. They may get a little chewier in texture but they still are fabulous!

Enjoy! And if you give this Baked Lime Tortilla Chips recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Baked Lime Tortilla Chips l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Baked Lime Tortilla Chips
Yield: 36 chips

Baked Lime Tortilla Chips

For these baked lime tortilla chips, brush corn tortillas with bacon fat, cut into fourths and brush lightly with a salty lime juice and bake until crispy!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 9 white corn tortilla shells
  • 1 to 2 tablespoons bacon fat, warmed
  • 1 lime
  • 2 teaspoons of kosher salt

Instructions

  1. Preheat oven to 350°.
  2. Measure out two teaspoons of kosher salt into a small bowl.
  3. Slice lime in half and juice, yielding approximately 1/4 cup. Add the lime juice to the kosher salt and stir, set aside.
  4. Brush both sides of the tortillas with warm bacon grease. Then cut them into fourths; arrange half of the tortilla pieces on a sheet pan, making sure they don't over lap.
  5. Then dot each triangle with the lime/salt mixture.
  6.  Bake in preheated oven for 10-12 minutes or until crispy, rotating the pan half way through baking time.
  7. Repeat with the second batch. Season with more kosher salt to taste and serve with my *plug* Homemade Salsa!!

Nutrition Information:

Yield:

36

Serving Size:

1 chip

Amount Per Serving: Calories: 25 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 1mg Sodium: 121mg Carbohydrates: 4g Fiber: 0g Sugar: 0g Protein: 1g
Nutrition information isn’t always accurate.

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