Ingredients

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

Directions

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.