Salted Chili Lime Tortilla Chips

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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.
chili lime tortilla chips
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!
chili lime tortilla chips
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.
chili lime tortilla chips
chili lime tortilla chips

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!
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Prep Time 5 minutes
Cook Time 20 minutes


  • 100 percent corn tortillas
  • Neutral oil for frying
  • Chili powder
  • Coarse sea salt
  • Limes


  • Cut the tortillas into triangles, either quarters, sixths, or eighths
  • Fill a cast iron or heavy skillet with about 3 inches of oil. Alternatively, you can use deep fryer; just follow the manufacturer’s instructions.
  • Heat the oil until it’s 350 degrees.
  • Add the chips in a single layer. Using tongs, flip the chips if necessary.
  • When they just begin to turn golden, remove and add to paper towels in a single layer. They will darken as they cool, so be careful not to leave in the oil too long.
  • Continue cooking until you have as many chips as you want. Then sprinkle with chili powder and salt, and drizzle with a dash of lime juice.


Storing leftovers: Leftovers can be stored in an airtight container
Pairs well with: Rose Water Margarita, Charred Corn and Black Bean Salsa
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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