- Saute pan
- Paper grocery bag or paper towels
- Large bowl
- Measuring spoons
- Baking trays
(For about 2 cups of chips)
- 8 small corn tortillas
- Vegetable oil, about 1/2-1 cup
- 1-2 limes
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Cut tortillas into eighths.
- Preheat the oven to 325 degrees.
- Place saute pan over medium heat, and add 1/4- 1/2 inch of vegetable oil to the pan. Heat the oil until hot. Place a drop of water in the pan; when it sizzles once it hits the oil, it is ready.
- Add in some of the tortilla triangles, overlapping a little bit is fine, but don't overcrowd the pan.
- Cook for a minute or so, and then using the tongs, flip the chips over, and cook for another minute.
- Place the chips on a paper grocery bag or some layers of paper towels to soak up some of the oil.
- Put the next batch of tortilla triangles into the pan, and continue the process until all of the chips are cooked.
- Squeeze the lime juice into a large bowl, and add the salt and cayenne, and stir these ingredients together.
- Add the tortilla chips to the large bowl. Quickly toss the chips in the lime mixture, coating them as evenly as possible.
- Spread the chips in a single layer on baking sheets.
- Bake in the oven for 10 minutes. Allow the chips to cool before serving.
Grab some salsa and enjoy! Happy Cinco de Mayo!