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Lemon and Herb Chips

Brush whole tortillas with melted butter blended with lemon and herbs, then cut with a knife or cookie cutters. Once they're baked, package in snack-size bags.

  • Yield: Makes about 8 dozen
Lemon and Herb Chips

Source: Martha Stewart Kids, Spring


  • 6 tablespoons unsalted butter
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon dried thyme
  • 12 corn tortillas
  • Salt
  • 1/4 teaspoon dried sage


  1. Preheat oven to 375 degrees. Combine butter, seasoning, and herbs in a small bowl. Brush tortillas with butter mixture; sprinkle with salt. Cut into shapes with a knife or cookie cutter. Place on a baking sheet; bake until crisp, 10 to 15 minutes. Transfer to a wire rack; let cool before serving.

Reviews (1)

  • rnewbs 16 Mar, 2011

    Wow, these were so easy and tasty! I made them for dinner tonight with guacamole and cheese, and they were gone in a flash. The whole family loved them. Even my one year old wanted more, and I didn't hold back on the spices. I used flour tortillas, what I had, and they got nice and crispy, but not too much. Cut some fun shapes and the rest I cut with my kitchen scissors into triangles. Super quick and simple, and super tasty. Love making homemade what would normally be a guilty pleasure.

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