Food Network
Home> Recipes> Mexican>
Lime Tortilla Chips Recipe

Lime Tortilla Chips

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 16

Showing 1-10 of 16

Sort by:

Newest

  • on September 06, 2012

    Flag

    Good things take time. These are delicious. Follow all the directions and you won't regret it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 01, 2010

    Flag

    one of my favorite things to serve at a small party are homemade guacamole and chips. I am expecting 25 guests this time...will they stay warm in the oven for an hour?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 22, 2010

    Flag

    I just dump 4-6 chips in the bowl toss em in the salt/lime mixture and use a salad spinner to remove excess moisture. When enough salt/lime is in the resevoir dump it back into the salt/lime bath bowl and keep going. I am not waitng an hour for chips to dry. I have things to do and think Alton might be suffering from a case of OCD

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 27, 2009

    Flag

    'nuff said.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 20, 2009

    Flag

    My husband loves it when I make our own tortilla chips, so I was excited to try this variation. I soaked the totillas a day before I cooked them but when tasting them after I 'd cooked some for a luncheon party, I disliked the taste. I thought it was the peanut oil, so I swapped it out, but it turned out to be the lime flavoring.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 31, 2009

    Flag

    AB comments that this recipe is only pennies compared to the cost of store bought chips. True...unless you take into account the cost of the peanut oil for frying. Two quarts of peanut oil is about ten bucks. If you fry all the time, no problem. But otherwise...

    I also found a bit of difficulty in getting all the chips cooked all the way through without overcooking them on the outside. Some of them were a bit chewy on the inside. The oil temperature was spot on. And then...the mess with all that oil to deal with.

    So, for those concerned about those points, try this version...

    Spread some foil on a couple of half sheet pans and spray it with cooking spray. (Or just skip the foil if you like. I use Pam for grilling. Also, I first cut the stack of 10 tortillas in half and then in thirds. I preferred the smaller chip size. More chips...less chance someone will double-dip a big chip. Try both sizes and see what you like. Then go ahead and process your chips in the salty lime dip. BTW, I used a bit more salt and some folks preferred less, so you should salt to your own taste buds.

    After dipping and shaking off the excess, arrange the chips on the foil without overlapping. You should be able to get half a stack of 10 tortillas on each sheet pan. When you've got everything laid out give the chips another shot of the cooking spray. There's no need to wait for them to dry out.

    Now pop them into a hot oven...I use 400-425*F...for about 9-12 minutes, depending on your oven. Turn the trays once if the cooking seems uneven.

    They look the same, they taste the same, and there's no need for cooking oil or draining. Fewer tools, less mess. Since peanut oil imparts no taste of it's own there's nothing lost but calories...and cleanup time.

    Happy dipping!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 29, 2009

    Flag

    These are great chips. The salt may seem like too much at first, but if you fully dissolve it, everything will be fine. These are great with my homemade versions of guacamole, salsa, and bean dip.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 08, 2008

    Flag

    I have been looking for a recipe for lime chip because I absolutely love them, Is there something you could use in place of the peanut oil, I have a nut allergy and that just wouldn't work obviously.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 09, 2007

    Flag

    Excellent, but I am also going to experiment by adding mashed fresh Mango, and McCormick brand Mild Mexican seasoning and a little less salt and lime juice.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 28, 2007

    Flag

    I love the tang of lime and salt on the chips. This is a simple recipe and worth the effort.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.