Lime Tortilla Chips Recipes
HOMEMADE CHILI LIME BAKED TORTILLA CHIPS
Provided by Valerie Bertinelli
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
- Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
- Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
- Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.
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- Brush each side of the tortilla with a generous amount of lime juice mixture and sprinkle desired amount of salt onto one side of the tortilla. Stack tortillas up and cut into 8 equal triangles. Place tortilla slices on a large sheet pan, making sure they aren’t overlapping. Bake chips for 10-12 minutes. Remove from the oven, flip tortilla slices over and let sit 5 minutes. They will crisp up nicely as they cool.
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- Using a pizza slicer, cut tortillas into 8 triangles by cutting in quarters then eighths; place in a bowl.
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