Baked tortilla chips with pico de gallo
30 min · 4 g protein · 159 cals / serving
Crunchy, golden corn tortilla chips baked instead of fried, tossed with lime, salt and a whisper of chilli, with a big bowl of bright pico de gallo for scooping: juicy tomato, white onion, jalapeño, cilantro and more lime. Proper game-night chips from a sheet pan.
Ingredients
Chips
- 8 (6-inch) corn tortilla
- 1 1/2 tsp olive oil, or cooking spray
- 2 tsp lime juice
- 1/4 tsp + a pinch salt
- 1/2 tsp chili powder
Pico de gallo
- 4 medium tomatoes, diced
- 1 small white onion, finely diced
- 1 jalapeño, seeded and finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- a pinch salt
Steps
- Heat the oven to 375°F. Stir the olive oil and lime juice together and brush it very lightly over both sides of the tortillas (or spray them). Stack and cut each into 6 wedges, then spread in a single layer over two baking sheets and sprinkle with the salt and chili powder.
- Bake 12–15 minutes, turning the chips and swapping the sheets halfway, until golden and crisp at the edges. Watch the last few minutes; they go from golden to burnt quickly. They crisp more as they cool.
- While the chips bake, stir the tomato, onion, jalapeño, cilantro, lime juice and salt together and leave 10 minutes for the juices to come out. Serve the chips warm with the pico de gallo.
Good to know
Why corn and not flour tortillas?
Corn tortillas bake into proper, snappy chips with real corn flavour; flour tortillas turn into crackers.
Make ahead?
The chips keep 3 days in an airtight tin. The pico is best within a few hours; drain off the juice before serving if it has stood.
Air fryer?
Cook in batches at 350°F for 5–6 minutes, shaking the basket halfway.
Alternative
Per
- Calories
- 86
- Protein
- (11%)
- 2 g
- Fat
- (20%)
- 2 g
- Carbohydrates
- (69%)
- 16 g
- of which sugar
- 3 g
- Fiber
- 3 g
- Sodium
- 182 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 635 kcal goes into the pot and 842 g of ingredients comes out as about 740 g of food: 86 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.