Sunday, May 4, 2008

FRESH LIME CHIPS: Snazzed-Up Snack

If you are looking for a satisfying cooking project, these tortilla chips are fun and easy to make. I usually keep it pretty basic, but sometimes I like to experiment with different flavors. While this isn't necessarily the traditional way of making tortilla chips, it has worked out well for me.

  • Saute pan
  • Tongs
  • 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
  1. Cut tortillas into eighths.
  2. Preheat the oven to 325 degrees.
  3. 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.
  4. Add in some of the tortilla triangles, overlapping a little bit is fine, but don't overcrowd the pan.
  5. Cook for a minute or so, and then using the tongs, flip the chips over, and cook for another minute.
  6. Place the chips on a paper grocery bag or some layers of paper towels to soak up some of the oil.
  7. Put the next batch of tortilla triangles into the pan, and continue the process until all of the chips are cooked.
  8. Squeeze the lime juice into a large bowl, and add the salt and cayenne, and stir these ingredients together.
  9. Add the tortilla chips to the large bowl. Quickly toss the chips in the lime mixture, coating them as evenly as possible.
  10. Spread the chips in a single layer on baking sheets.
  11. Bake in the oven for 10 minutes. Allow the chips to cool before serving.

Grab some salsa and enjoy! Happy Cinco de Mayo!

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