Ingredients:

  • 12 corn tortillas
  • 2 tbsp avocado oil
  • 1 tsp fine sea salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 lime, juiced

Instructions:

  1. Stack the 12 corn tortillas and cut them into 6 equal wedges using a sharp knife or pizza cutter.
  2. In a small jar, combine 2 tbsp avocado oil with the juice of 1/2 a lime. Shaking this vigorously creates a temporary emulsion that coats better.
  3. Place the tortilla triangles in a large bowl and pour the oil lime mixture over them, tossing by hand.
  4. Sprinkle 1 tsp fine sea salt, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder over the oily chips and toss again.
  5. Spread the wedges in a single layer on two large baking sheets. Ensure no chips are overlapping.
  6. Slide the pans into the oven for 5 minutes.
  7. Carefully turn each chip over using tongs. This ensures the underside doesn't stay soggy from trapped steam.
  8. Bake for another 3-5 minutes until the edges are golden and the center feels rigid.
  9. Move the chips to a wire rack immediately. They will continue to harden as they cool.