Homemade Lime Tortilla Chips

What's this? A post when it's not my son's month-iversary? I know, I know...but this recipe was so easy and delicious I had to share!
We grilled up a great meal on Father's Day this year, and while we waited for the food to cook I whipped up these homemade tortilla chips with some leftover corn tortillas we had in the fridge (don't you hate how they come in packs of 30? I only ever use like 8 at a time...). We then ate them with some salsa for an appetizer.
The recipe is based on a recipe from my recent issue of Eating Well, but I adapted it to use up some lime zest I had from a previous recipe.
Here it is:

Preheat oven to 375 degrees.
Coat both sides of 8 corn tortillas (I doubled the batch) with cooking spray; cut into quarters (a pizza cutter makes this very easy!)
Spread on 2 large baking sheets
Sprinkle with 1/4 t salt (1/2 for double chips)
Sprinkle with zest of one lime

Bake at 375 on the middle and lower racks, rotating the pans from top to bottom and stirring once halfway through until crisp-14-18 minutes.

What I learned: measure your salt. Ours ended up way too salty when I decided to just "throw some salt on". Also, I made a mess trying to get lime zest and salt on both sides-just put them on one, they will turn out great!
I can't speak for how well they keep, as we went through them pretty quickly! I think there were a few leftover the next day, which Jon ate and seemed to enjoy...they would keep well in a ziplock bag, I'd imagine! These will be the star of your next fiesta-themed party or tailgate!