These commercial lime tortilla chips contain inflammatory seed oils (corn, canola, sunflower) plus artificial maltodextrin and natural flavors. Our DIY version uses avocado oil for healthy frying and real lime with organic seasonings for clean, authentic flavor without any processed additives.
Based on: Hint of Lime Flavored Triangles
· Makes approximately 40 servings
· Serving: 6 chips (28g)
Why This Recipe is Seed Oil Free
Commercial Hint of Lime Flavored Triangles from Tostitos often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Hint of Lime Flavored Triangles may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic white corn masa harina
1120g (about 4.5 cups) · Masienda Heirloom Corn Masa Harina
Forms the base tortilla chip structure with authentic corn flavor and proper texture
Avocado oil for frying
500ml (about 2 cups) · Primal Kitchen Avocado Oil
High smoke point healthy fat for crisping chips without inflammatory seed oils
Filtered water
720ml (about 3 cups) · Filtered tap water
Hydrates masa harina to form pliable dough for rolling and cutting
Sea salt for dough
14g (2.5 teaspoons) · Redmond Real Salt Fine
Enhances corn flavor in the chip base and provides mineral content
Balances acidity and enhances browning during frying for better flavor development
Instructions
Step 1. Combine 1120g masa harina with 14g sea salt in a large mixing bowl. Slowly add 720ml warm filtered water while stirring with a wooden spoon until a cohesive dough forms - this takes about 3-4 minutes of gradual mixing. The dough should feel slightly tacky but not sticky. If too dry, add water 1 tablespoon at a time; if too wet, add masa harina 1 tablespoon at a time. Let dough rest covered for 30 minutes to fully hydrate.
Step 2. While dough rests, prepare the lime seasoning blend. Zest 8-10 organic limes using a microplane, yielding about 30g of fragrant zest. Combine lime zest with 45g sour cream powder, 8g onion powder, 12g sea salt, and 6g coconut sugar in a small bowl. Whisk thoroughly to distribute evenly - the mixture should be uniform with no clumps. Store covered until ready to use.
Step 3. Divide rested dough into 4 equal portions. Working with one portion at a time (keep others covered), roll between two sheets of parchment paper to 2mm thickness - about as thin as a credit card. Use steady, even pressure and rotate the dough 90 degrees between rolls for uniform thickness. Cut into triangular chip shapes using a pizza cutter or sharp knife, making pieces roughly 5cm at the base. You should get about 280-300 triangles total.
Step 4. Heat avocado oil in a heavy-bottomed pot or deep fryer to exactly 175°C (350°F) - use a thermometer for accuracy. Working in small batches of 8-10 triangles, carefully slide chips into oil using a slotted spoon. Fry for 2-3 minutes until golden and crispy, maintaining oil temperature. Chips will bubble vigorously at first, then bubbling will subside when moisture evaporates - this indicates doneness.
Step 5. Remove fried chips with slotted spoon and immediately transfer to a wire rack lined with paper towels. While still warm (within 30 seconds), sprinkle generously with lime seasoning blend, using about 2-3g per batch. Toss gently to coat evenly - the residual oil helps seasoning adhere. Taste and adjust seasoning as needed. Cool completely before storing to maintain maximum crispness.
Step 6. Store finished chips in airtight containers lined with parchment paper, separating layers to prevent sticking. Properly stored chips maintain optimal crispness for 5-7 days at room temperature. For serving, portion out exactly 6 chips (28g) per serving to match commercial nutrition profile. Chips can be re-crisped in a 150°C oven for 3-4 minutes if they soften during storage.
Storage
Store in airtight containers at room temperature for up to 1 week. Layer with parchment paper to prevent sticking. Chips will lose crispness in humidity - re-crisp in low oven if needed. Seasoning blend keeps for 3 months in sealed container.
Cost Comparison
Cost per serving (homemade)$0.47
Cost per serving (store-bought)$0.75
Savings37%
Higher upfront cost due to premium organic ingredients and healthy avocado oil, but bulk buying significantly reduces per-serving cost over time. Health benefits of avoiding seed oils and artificial additives justify premium.