Lime Tortilla Chips

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Rated 4 stars out of 5
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  • Read 16 Reviews
Total Time:
1 hr 25 min
Prep
15 min
Inactive
1 hr 5 min
Cook
5 min
Yield:
40 chips
Level:
Intermediate
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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.

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Newest Ratings and Reviews

Read all 16 reviews

  • on September 06, 2012

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

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  • on November 01, 2010

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    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?

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  • on May 22, 2010

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    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.
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