Lime Tortilla Chips

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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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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

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'nuff said.

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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.

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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!

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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.

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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.

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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.

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

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Did not use the lime or salt, but chips came out wonderful!! Now I know how to make chips like they serve at restaurants. Will never buy chips in a bag again. Also going to use flour tortillas and sprinkle cinnamon and sugar on them. My family is thrilled!!