Salty Lime Tortilla Chips

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.

Yields 72 chips or about 8 (9 chip) servings.

Course Appetizers & Snacks

Cuisine Mexican-American

Keyword chipotle copycat, chips, snack, tortilla chips

Prep Time 20

Cook Time 16

Total Time 36

Servings servings

Calories 128

Author Laurie McNamara

Equipment

Philips Air Fryer XXL

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Oven Baked Tortilla Chips:

Preheat oven to 350°. Follow steps for preparing tortilla chips (cut, spray and arrange on two rimmed sheet pans - don't over crowd). Bake each batch for 8 minutes on the middle rack. Then carefully turn and bake 3 to 5 minutes more or until crispy and lightly golden brown. Every oven is different, so watch carefully to avoid burning.

Sprinkle or mist with lime juice and add back into the oven for 3 to 4 minutes or until crisped back up. If too much lime juice is in one spot, I can make the chips soggy.

Once crispy, lightly mist with oil and season with salt.

NOTE: In my opinion baked chips can be a little chewy in comparison to crispy air fried tortilla chips.

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.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition