Chili Lime Tortilla Chips

Directions

1. Pre-heat your oven to 350°F.
2. Stack the Carbonaut Gluten-Free Tortillas and cut them into triangle-shaped chip-sized pieces. We get 6 chips from 1 tortilla.
3. In a small bowl, mix together olive oil, chili powder, cayenne pepper, smoked paprika, garlic powder, onion powder, and salt. Adjust the spice level to your liking.
4. Place the tortilla triangles in a large bowl. Squeeze lime juice over tortillas, tossing often to ensure each chip gets a spritz.
5. Sprinkle the spice mix over the tortilla pieces, ensuring each piece is well-coated. Toss the triangles gently to distribute the spice mixture evenly.
6. Arrange the seasoned tortilla triangles on a baking sheet lined with parchment paper, ensuring they are in a single layer.
7. Bake in the preheated oven for 10-12 minutes or until the tortilla chips are golden brown and crispy. Keep an eye on them to prevent burning.
8. Allow the chips to cool for a few minutes before indulging. The chips will continue to crisp up as they cool.

Optional: For an extra kick, squeeze some extra fresh lime juice over the chips before serving.

Pair with our Snack Spectacle Dip Series