Sea Salt And Lime Spinach Chips Recipes

SEA SALT AND LIME SPINACH CHIPS

Steps:

• Preheat the oven to 275F. Line 2 baking sheets with nonstick pads or parchment paper.
• In a small bowl, use your fingers to rub together the zest and the salt.
• In a large mixing bowl, toss the spinach with the olive oil to thoroughly coat.
• Then add the lime salt and toss again to distribute a little bit of the salt on each leaf. Use your hands if necessary.
• Distribute the spinach between the two prepared cookie sheets in an even layer (do not crowd the leaves).
• Sprinkle each batch with a teaspoon of lime juice.
• Bake for 30-35 minutes (you may need less time depending on how fresh your spinach is, so keep an eye on it) until the leaves are withered and very thin.
• Remove from oven, and let the chips cool completely on the pan before serving.

LIME SALT

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.

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.