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5.0 from 15 votes

Vegan Tortilla Chips

Homemade vegan tortilla chips are ready in no time and there is no oil needed. It's the perfect crunchy snack when that chip craving strikes, with zero guilt attached.

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 4 Servings
Calories: 116 kcal
Course: Appetizer , Snacks
Cuisine: American , Mexican , Canadian

Ingredients

  • 8 ix inch corn tortillas
  • 2 tablespoons lime juice approx. 1 large lime
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder optional

Instructions

    Cup of Yum
  1. Preheat your oven to 400 degrees F (205 degrees C) and line two large baking sheets with parchment paper.
  2. Stack the corn tortillas in an even pile on a cutting board. Then use a pizza cutter to slice them into four quarters. (If using larger wraps, slice into six pieces instead.)
  3. Arrange the cut tortilla chips in an even layer on your baking sheets. Then brush each one with lime juice and evenly sprinkle with salt and garlic powder, if using.
  4. Bake for 8-10 minutes, checking often towards the end of cooking. You want them golden brown and crispy, but not overly done.

Notes

  • I'm using six-inch corn tortilla wraps and sliced each one into four quarters to make perfectly sized restaurant-style chips. If you're using larger wraps, you may slice them into six pieces.
  • Check on your tortilla chips often towards the end of cooking. The chips will go from perfectly done, to overdone quickly, so use your oven timer to set reminders.

Nutrition Information

Calories 116cal (6%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 1g (2%) Sodium 314mg (13%) Potassium 108mg (3%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 5IU (0%) Vitamin C 2mg (2%) Calcium 43mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 116

% Daily Value*

Calories 116cal 6%
Carbohydrates 24g 8%
Protein 3g 6%
Fat 1g 2%
Sodium 314mg 13%
Potassium 108mg 2%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 5IU 0%
Vitamin C 2mg 2%
Calcium 43mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.