Smoky Garlic-Lime Tortilla Chips

Preheat oven: Preheat your oven to 350°F. Line two large baking sheets with parchment paper.

Make the seasoned oil: Whisk together 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime juice (about 1 lime), 1 teaspoon lime zest, and 1 piece garlic clove, finely grated or pressed in a small bowl. In a separate small bowl, mix 1 teaspoon kosher salt, 3/4 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, and 1/4 teaspoon cayenne pepper (optional, for heat) to make your spice blend.

Coat the tortillas: Brush both sides of each tortilla with the garlic-lime oil. Stack them in a pile as you go — this makes cutting much easier.

Cut into chips: Use a pizza cutter or sharp knife to cut the stack into 6–8 wedges (like a pizza). Spread in a single layer across the baking sheets — close together is fine, but don’t overlap.

Season: Sprinkle the spice blend evenly over all the chips. Give each sheet a gentle shake to settle the seasoning.

Bake until golden: Bake for 10–12 minutes for uncooked flour tortillas, rotating the pans halfway through. They’re done when the edges are golden and the chips feel firm — they’ll continue to crisp as they cool. Watch closely in the last 2 minutes; they can go from golden to burnt fast.

Cool and serve: Let chips cool on the pan for 5 minutes before serving — this is when they get their full crunch. Serve with salsa, guacamole, or alongside your chicken flautas.

• Make ahead: Chips keep well in an airtight container for up to 3 days. To re-crisp, spread on a baking sheet at 350°F for 1–2 minutes.
• Flavor variations: Swap smoked paprika for a milder chip. Add a pinch of sugar to the spice blend for a subtle sweet-heat balance. Or skip all spices and just do salt + lime for a classic flavor.