Sumac Lime Tortilla Chips with Labneh Recipe

Wow, do I love chips. Any kind of salty, crunchy chips really will do. And especially potato chips. They are my kryptonite and I almost never buy them. But I am a “nosher,” as my grandma would say, and so I like to have things to crunch around the house.

Sure, there are kale chips. And even homemade beet chips. But as Cinco de Mayo approached, I wanted a chip with bold flavor and crunch to compliment a pitcher of margaritas.

These sumac and lime baked tortilla chips were actually inspired by one of my favorite Persian recipes from The New Persian Cookbook (it’s such a great cookbook!!) which features a delicious chicken recipe I love making on weeknights–turmeric and lime chicken thighs with sumac.

lime tortilla chips w labne vert

Taking my cue from those flavors, these tortilla chips are baked and drizzled lightly with olive oil and spices. Serve them up with some creamy labneh or simple hummus for a satisfying treat, or wash them down with a good margarita or glass of sangria.


6 corn tortillas, cut into triangles

olive oil

1/4 tsp turmeric

1/4 tsp sumac

zest of one lime

salt and pepper


extra olive oil for drizzling


Preheat oven to 350 degrees.

In a small bowl mix turmeric, sumac and lime zest. Drizzle tortillas with spice mix and olive oil. Spread all around so that tortillas are coated evenly.

Sprinkle with salt and pepper.

Bake 15-18 minutes, or until desired crispness. Remove from oven and allow to cool. Serve with labneh or hummus.


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