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Chili lime tortilla chips with crunchy salt are the best snack. Even without salsa or cheese.
When you’re feeling like a snack, there’s not much better than a big bag of salty, crunch corn chips dipped in some spicy salsa or guacamole.
Or is there? Yes, folks. There is something better. And while it’s a bit more effort, it’s worth said effort.
All you need are some corn tortillas and a neutral oil. You want corn tortillas, not flour, and not a corn and wheat combo. I mean, those would probably still be tasty, but not the crispy corn chip that will hold up to the sturdiest of dips. Some chili powder, lime, and coarse salt give you a flavor profile that is worthy of the best salsa or dip. These are also super good in a taco salad, where you want the crunch for texture. For a taco salad, you can cut them into strips. But make extra, because I guarantee that you will start eating them as they come out of the fryer. Then your salad will be bare. And I don’t know about you, but I like my salad with lots of crunch!
Once you’ve started frying, these take only minutes to make. So you don’t want to get started and walk away. If you’ve never done something like this, you may find it hard to get the right balance of crispness. Too little time and the middle of your chips will be chewy. Too much and your chips will be extra crisp but burnt. The key is letting your oil get good and hot — a deep-fry thermometer is helpful here if you have one.
You can make these ahead of time, but they are really good when they’re still a bit warm. Then you’ll squeeze a lime over the chips, add seasoning, and coarse salt.
Salted Chili Lime Tortilla Chips
These easy to make chili lime tortilla chips will ruin you for the bagged version forever. So grab your seasoning and your dips, and get ready to party!