These Salty Lime Tortilla Chips are a healthier copycat version of Chipotle’s chips. Cut corn tortillas are sprayed with avocado oil and air fried before being tossed with lime juice and salt. Serve with your favorite salsa, guac or use for nachos! Yields 72 chips or about 8 (9 chip) servings.
I have a confession. I love Chipotle’s salty lime tortilla chips.
By now, most people have been to a Chipotle restaurant and are well aware of their amazing chips. Back when I worked at. the hospital, I used to get Chipotle at least once a week (on my lunch break) and quickly became obsessed with their fajita rice bowls, sweet corn salsa, guacamole and (obviously) their salty lime tortilla chips. Can you tell it’s one of my favorite places to eat?
Since moving, and not being able to enjoy their menu items as often, I decided to create my own Chipotle favorites at home. When I first posted this homemade tortilla chips recipe (back in 2011!) it was before air fryers, so I just baked them in the oven. Baking tortilla chips in the oven can make them a little chewy. However the air fryer makes THE BEST crispy tortilla chips! It’s life changing! Especially if you’re like me and afraid of deep frying.
If you don’t already have one, this is your sign to buy an air fryer.
To Make These Baked Lime tortilla Chips You will Need:
- corn tortillas – Use white or yellow corn shells.
- avocado oil spray – Help crisp the chips with air frying or baking.
- lime juice – Freshly squeezed. For extra lime flavor, add a little lime zest.
- coarse salt – I use margarita salt but you can substitute with kosher salt.
If air frying (preferred method) preheat your air fryer to 360°.
Baking? I’ve left instructions for oven baked tortilla chips in the note section of the recipe printable. Please note that baked chips can be a little chewy compared to air fried tortilla chips.
Work in batches, cutting a small stack of corn tortillas into fourths.
Arrange a batch of quartered tortillas on a rimmed baking sheet and spray both sides with avocado oil.
Working in batches, adding a single layer of tortillas in your air fryer basket/insert. DO NOT OVERFILL YOUR AIR FRYER. Air fry for 3 to 4 minutes. During that time, open the air fryer and carefully separate and turn the chips if needed until lightly golden and crispy.
Once crisp, remove and transfer to a rimmed sheet pan. Repeat with remaining tortillas. It usually takes me about 4 to 5 batches in my air fryer.
Once all chips have been made, spread them out on a large rimmed sheet pan.
Drizzle and toss with desired amount of lime juice.
Note: Alternatively, you can use a food-safe spray bottle to spritz the chips with lime juice so it will evenly distribute the lime juice.
Work in batches adding the chips back to the air fryer to crisp back up (lime juice can make spots on the chip soggy).
Once crisp, lightly spritz with avocado or extra light olive oil (should be a fine mist when sprayed) and season with pinches of margarita salt or kosher salt.
How To Store Homemade Tortilla Chips:
Store them in an airtight container or bag for 1 week or longer. If they get a little chewier in texture try to crisp them back up in the air fryer. I would not refrigerate or freeze them.
How To Reheat Homemade Tortilla Chips In The Air Fryer:
Preheat your air-fryer to 300°. Add desired amount of tortilla chips to the basket/insert and air-fry in 1 to 2 minute intervals.
Salty Lime Tortilla Chips
- 18 white corn tortillas
- avocado oil spray, or extra light olive oil
- 1 to 2 tablespoons lime juice, can add 1/2 teaspoon lime zest for extra lime flavor
- 2 teaspoons coarse salt, I use margarita salt but kosher salt can be used
- Preheat your air fryer to 360°.
- Work in batches, cutting a small stack of corn tortillas into fourths (triangles).
- Arrange a batch of tortilla triangles on a rimmed baking sheet and spray both sides with avocado or extra light olive oil spray.
- Working in batches, adding a single layer of tortillas in your air fryer basket/insert. DO NOT OVERFILL YOUR AIR FRYER. Air fry for 3 to 4 minutes. During that time, open the air fryer and carefully separate and turn the chips if needed until lightly golden and crispy.
- Transfer tortilla chips to a large rimmed baking sheet and repeat with the next batch of tortillas. Repeat until all chips have been made.
- Once all of the chips have been made, spread them out onto the large rimmed baking sheet. Drizzle and toss with desired amount of lime juice. Alternatively, you can use a food-safe spray bottle to spritz the chips with lime juice for a lighter more even distribution.
- Once tossed with lime juice, work in batches adding chips back to the air fryer to crisp back up any chips that may have gotten too much lime juice and are a smidge soggy. About 2 to 3 minutes at 300°.
- Transfer back to sheet pan, lightly spritz with avocado or extra light oil (should have a fine mist when sprayed) and season with pinches of margarita or kosher salt.
- Serve immediately.
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