LIME SALT
Kick up any dish with a sprinkle of this zippy lime salt. It brightens steak tacos, grilled pineapple, sweet potato fries and more. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 35m
Yield 1/2 cup.
Number Of Ingredients 2
Steps:
- Preheat oven to 225°. Mix salt and lime zest until well combined; spread into a parchment-lined 15x10-1-in. baking pan., Bake until mixture is dry, about 30 minutes. Cool completely in pan. Store in an airtight container at room temperature.
Nutrition Facts : Calories 0 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
LIME TORTILLA CHIPS
Steps:
- In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips.
- Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving.
- *If you prefer plain tortilla chips simply stack the fresh tortillas, cut into quarters and fry according to the instructions above. If you are making chips from the Good Eats recipe in this episode, the cooking time will be 1 to 1 1/2 minutes.
LIME-CHILI SALT
Steps:
- Combine the salt, lime zest and chili powder in a small bowl and use immediately. Great for garnishing cocktails, seasoning tortillas or as a finishing salt for a dish.
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.
CHILI LIME BOWTIE PASTA CHIPS RECIPE BY TASTY
Fulfill all of your snack cravings with these citrusy, crunchy air-fried pasta chips! Zesty lime pairs with chili powder for a tart and spicy bite, all wrapped in a fun-for-all-ages bowtie shape!
Provided by Aleya Zenieris
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the lime zest, chili powder, garlic powder, and salt until evenly combined.
- In a medium bowl, toss the warm pasta with the avocado oil, lime juice, and half of the spice mixture. Stir well until evenly coated.
- Preheat the air fryer to 390˚F (200°F) for 5 minutes.
- Add the pasta to the air fryer basket and cook for 8 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
- Return the pasta chips to the same medium bowl and toss with the remaining spice mixture until well coated. Let the pasta chips cool slightly, about 5 minutes. The chips will continue to crisp up as they cool.
- Serve the pasta chips with guacamole for dipping.
- Enjoy!
Nutrition Facts : Calories 112 calories, Carbohydrate 22 grams, Fat 0 grams, Fiber 1 gram, Protein 3 grams, Sugar 0 grams
RAINBOW CHIPS WITH CHILI-LIME SALT
I have had different variations of chips made from assorted root vegetables. I have loved them all.They are tasty and delicious, but they are also so pretty. This is the way that I make and season them at home for my family .
Provided by Berts Kitchen Witch
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the sea salt, chili powder and lime zest well,then set aside.
- *Rubbing your hands with cooking oil helps to keep the beets from staining your skin.
- Peel all of the root vegetables.
- Using a Madoline, or a Food Processor with a thin slicing disc, cut all the vegetables longways into very thin slices(you want them almost paper-thin).
- * If you do not have a Food Processor, or a Mandoline, you can use a vegetable peeler to achieve the thin slices needed.
- Pat the slices dry with paper towels.
- Heat oil in a large,deep pot, to 350 degrees.
- Deep-fry the vegetable slices in smallish batches for about 2-3 minutes per batch.
- Drain each batch on paper towels.
- Sprinkle the batches with a pinch of the chili-lime salt as soon as they come out of the oil.
- Keep them in a warm oven until all are done and you're ready to serve them.
Nutrition Facts : Calories 2105.2, Fat 227.1, SaturatedFat 29.4, Sodium 658.8, Carbohydrate 22.9, Fiber 4.3, Sugar 6, Protein 2.6
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