Limetortillachips Recipes

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LIME BAKED TORTILLA CHIPS WITH SEA SALT



Lime Baked Tortilla Chips with Sea Salt image

These lime scented baked corn tortilla chips are light and crunchy, the ultimate healthy snack recipe!

Provided by Liz DellaCroce

Categories     Appetizer     Snack

Time 30m

Number Of Ingredients 4

12 corn tortillas
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 lime (zest and juice of)

Steps:

  • Pre-heat oven to 350 degrees and line two baking sheets with foil.
  • Using a pizza slicer, cut tortillas into 8 triangles by cutting in quarters then eighths; place in a bowl.
  • Drizzle olive oil and salt over tortilla triangles and mix well so all tortillas are evenly coated in oil and salt.
  • Divide tortillas evenly between both baking sheets and spread out so that they are in an even layer. Bake for 18-25 minutes or until browned.
  • Sprinkle chips with lime zest and lime juice before serving with hummus or dip of choice.

Nutrition Facts : ServingSize 12 chips, Calories 106 kcal, Carbohydrate 15.2 g, Protein 1.5 g, Fat 4.5 g, SaturatedFat 0.4 g, Sodium 298 mg, Fiber 2.3 g, Sugar 1.6 g, UnsaturatedFat 0.1 g

HOMEMADE CHILI LIME BAKED TORTILLA CHIPS



Homemade Chili Lime Baked Tortilla Chips image

Provided by Valerie Bertinelli

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 7

3 tablespoons vegetable oil
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Ten 5- to 6-inch white corn tortillas
1 teaspoon kosher salt

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.

CHILI-LIME TORTILLA STRIPS



Chili-Lime Tortilla Strips image

Use yesterday's bread today. Top salad or soup with Oregano-Parmesan Croutons or crunchy tortillas, coat cutlets with Smoky Spanish Breadcrumbs, or make Simple Crostini.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

4 flour tortillas
2 tablespoons extra-virgin olive oil
1 1/4 teaspoons chili powder
1 tablespoon finely grated lime zest
2 tablespoons lime juice
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees. Cut tortillas into 3/4-inch-wide strips. On a rimmed baking sheet, toss with olive oil, chili powder, and lime zest and juice. Season with salt and pepper. Bake in a single layer until strips are toasted and crisp, about 18 minutes, tossing halfway through.

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