Lime Corn Tortilla Chips
A recipe for Lime Corn Tortilla Chips from the cookbook, Muy Bueno: Fiestas! Homemade fried tortilla chips are seasoned with lime juice, lime zest, and salt.
Servings 48 Chips
Ingredients
- 12 corn tortillas quartered
- 1/4 cup (60 milliliters) fresh lime juice
- Canola or peanut oil for frying
- 2 teaspoons coarse salt
- Grated zest of 2 limes
Instructions
- Set enough wire racks on sheet pans to hold all the tortilla quarters in a single layer.
- One at a time, brush each tortilla quarter on both sides with lime juice and place on a rack.
- Let dry until there are no visible signs of moisture on the quarters, at least 1 hour.
- Line a sheet pan with paper towels and set it near the stove.
- Pour the oil to a depth of 1 inch (2.5 centimeters) into a large, deep frying pan and heat over medium-high heat to 350˚F (180˚C) on a deep-frying thermometer, or until a small piece of tortilla dropped into the oil sizzles on contact.
- Working in batches to avoid crowding the pan, carefully drop a handful of the tortilla quarters into the hot oil and fry until they turn a beautiful golden yellow, 2-3 minutes.
- Using tongs or a slotted spoon, transfer to a towel-lined sheet pan to drain.
- Season immediately with some of the salt and lime zest, then fry, drain, and season the remaining tortilla quarters the same way.
- Serve the tortilla chips warm or at room temperature.
- Lightly cover any leftover chips with a paper towel at room temperature for up to 2 days. Do not store in an airtight container or they will become soggy and stale.