Smoky Lime Tortilla Chips Recipes

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LIME TORTILLA CHIPS



Lime Tortilla Chips image

Provided by Alton Brown

Categories     appetizer

Time 1h25m

Yield 40 chips

Number Of Ingredients 4

1/4 cup freshly squeezed lime juice
2 teaspoons kosher salt
10 fresh corn tortillas, cut into quarters
2 quarts peanut oil

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.

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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