• Kim Campbell

Baked Corn Tortillas

If you love crunchy tortillas, these are full of flavor and easy to make! We love to serve these for taco night, as a snack, or dipped into our favorite plant-based cheese sauce, guacamole, or salsa.

Prep Time: 5-10 minutes

Cook Time: 6-8 minutes

Yields: 2 servings


4-6 Corn tortillas

2 tablespoons lime juice

2 tablespoons water

1 teaspoon Sriracha

2 teaspoons chili powder

Sea Salt to taste


  1. Preheat oven to 350°F.

  2. Mix the lime juice, chili powder, water, sriracha, and chili powder in a small bowl. Brush each tortilla (front and back) with the lime juice mixture. Slice the tortillas into 8 chip sized wedges and arrange the wedges on a baking sheet lined with parchment paper or a silicone mat. Bake for 6-8 minutes or until crispy and slightly golden around the edges. The timing truly depends on your oven so the first time you try this recipe, keep track of those tortillas and record your time. They will burn very quickly toward the end of cooking.

  3. Serve with your favorite dips and toppings. ,

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