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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Cast iron skillet
Deep fry thermometer
percent corn tortillas
Coarse sea salt
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.
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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