Reviewed: Nov. 3, 2009

I really loved this recipe--you can do so much with this to satisfy a sweet (cinnamon/sugar) or salty craving. We used whole wheat tortillas and they are great. I recommend watching closely until you have your recipe perfected. Ours were done in about 10 minutes.

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HJV73

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Reviewed: Oct. 2, 2009

very good and healthy. i just sprayed each side w/ pam. i didnt have any lime juice so i skipped the salt and used lime salt. i flipped them over after 8 mins and cooked another 6. i think 6 mins each side would be perfect for my oven since they were a little overcooked for me. i only had salsa. next time guac!

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 14, 2009

A nice, easy break from bagged chips. I tried it with both flour and corn tortillas and corn is MUCH better.

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catholiccook

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Reviewed: Aug. 2, 2009

Being someone who never bought corn tortillas, this was a really good recipe! I had to substitute the lime with lemon but it came out nice and crispy...I ended up throwing some in broccoli/cheese soup since I didnt have any salsa/dip either and my b/f loved it and is now bugging me to make more :)

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Bella06

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

My boyfriend now whips these out all the time since I printed this recipe! He does it in 2 6 minutes intervals and they come out PERFECT. YUM!

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Jennifer Marie

Cooking Level: Intermediate

Home Town: Lake Forest, Illinois, USA

Living In: Lake Bluff, Illinois, USA

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Reviewed: Jul. 8, 2009

I think these are great. I had 6" tortillas and cut them in 1/6 it seemed like a better size, I had cut them in 1/4, and those turned out chewy in the center, but the 1/6th turned out perfect. I think the only reason I'm giving it a 4 is because they are a little too thick. BUT, I always seem to have corn tortillas left, and this is great to use them, and they're pretty addicting to snack on.

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Wendy

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 27, 2009

I think these taste ok, but I had a problem with some of the chips staying chewy, while others were brown. I sprinkled a taco seasoning mixture(Taco Seasoning I), on some and it was very good. I would make these if I needed some tortilla chips for a dip and didn't have any, but not to snack on plain.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jun. 9, 2009

Really yummy! I skipped the cumin and chili powder for my kids and they were still delish! Try it with the Salsa II recipe and you won't be sorry! Bon Appetite!

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jvdveen

Cooking Level: Beginning

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Reviewed: May 6, 2009

Great and easy! thank you!!! I made the asparagus guacamole and the black bean dip for these chips. NICE! I'll figure the Weight Watcher points for these and make 'em a keeper!

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Jeannine

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Loveland, Colorado, USA

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Reviewed: May 5, 2009

Great for parties!

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Kathleen Dayle

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Berrien Springs, Michigan, USA

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Reviewed: Apr. 29, 2009

I love these chips! I brushed on the oil/lime juice, but I would have preferred a mister like the recipe suggested.

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loisln77

Cooking Level: Beginning

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Reviewed: Apr. 28, 2009

These make a delicious and healthy snack!!

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danielle

Home Town: Calgary, Alberta, Canada

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Reviewed: Mar. 31, 2009

I really loved these chips! They seasonings give them a nice kick that is complimented by the hint of lime. Since I do not have a mister, I simply mixed together the oil, lime juice, and seasonings and brushed this mixture onto the tortilla pieces. Yum! I will certainly be making these again; thanks for sharing the recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Mar. 29, 2009

These were delicious! I used whole wheat tortillas and they worked perfect. I did follow the advice of some other reviewers and decided to mix the oil and seasonings together and brush it on, but I will not do this again. The seasonings were a bit overwhelming for me when done this way. I think a light sprinkling of the seasonings onto oiled tortillas will probably be perfect. So I will follow the recipe's directions next time.

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jabsbride

Cooking Level: Expert

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Reviewed: Mar. 21, 2009

I joined this site just so I could review these. I, like many others, brushed the oil mixture on to the corn tortillas. They were nice and crispy, and tasted great with salsa! Making more tomorrow!

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Reen

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Reviewed: Mar. 10, 2009

This gets a five for the idea. I found very thin corn tortillas, Perez is the brand available in my store. I cut up batches of 5 tortillas at a time into 6 triangles per tortilla. I laid them out on a baking sheet covered with foil. Then I sprayed them all with cooking spray, flipped and sprayed again. I sprinkled salt on and cooked them for 4 minutes at 400 degrees (my oven runs a bit hot). They came out wonderfully light and crisp. I've tried many times with the thicker white corn tortillas and they go from raw to burnt in no time. I'm sticking with the very thin ones for sure! Thanks for the base recipe.

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Sarah

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2009

We didn't have corn tortillas, so we just used our flour ones, and it still turned out pretty good. We definately overcooked them though, so be sure to be carefull about that next time. They were also really salty - I wanted to make sure they had flavor, but ended up making them too salty. We also just lightly brushed the chips with oil and lime juice and that worked out great. I'd like to try more lime juice nextime, and see if we can make them taste like "hint of lime" chips.

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ramoslove

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Reviewed: Mar. 7, 2009

I love these!! So quick and easy to make, great taste!! Healthier choice than Chips!! Cheers for the amazing recipe!!!

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GIGGLES2080

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 21, 2009

SPEED/EFFICIENCY TIPS... Brush the whole uncut tortillas with oil/juice(I used only 2 Tb. lime juice to avoid sogginess. Then stack the whole brushed pile and cut into 6ths or 4ths. Spread on pan and sprinkle with seasoning. I loved the seasoning as stated, and it was also great with Cholula dry lime seasoning. BAKE on bottom rack and flip chips over after top is crisp. Surprisingly, these were better cooled; I thought they tasted similar to Doritoes!

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Feb. 14, 2009

I thought these were great. For a fat and salt free option (as I'm on a very restrictive diet) I laid the chips in a single layer on the cookie sheet and then sprayed with fat free cooking spray, dripped with lime (the more the better for me!) and sprinkled on salt substitute and chili powder. I omitted the cumin. I baked them at 350 watching them CLOSELY. For me they only took about 10 minutes tops. I rotated after 5 minutes. They are wonderful. I can't stop eating them!

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