Baked Chili Lime Chips Recipes
BAKED CHILI LIME CHIPS
Say no to fried chips and whip up a batch of these sweet and spicy treats right in the oven. They bake up beautifully in just a few minutes.
Provided by Cheri Liefeld
Categories Snack
Time 25m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
- In small bowl, stir together lime juice, honey and chili powder.
- Spray top of each tortilla with cooking spray; brush lime mixture on each. Cut each tortilla into quarters; place in single layer on paper-lined cookie sheet. Sprinkle with salt.
- Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Store in airtight container.
Nutrition Facts : ServingSize 1 Serving
CRISP KALE CHIPS WITH CHILE AND LIME
Easy, addictive and loaded with bright flavors, this is your new favorite way to prepare kale. Buy more kale than you think you need; these go fast.
Provided by Melissa Clark
Categories easy, quick, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
- In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12-16 minutes. If they are not ready, bake for another 2 to 4 minutes.
- Remove from the oven and cool to room temperature. Sprinkle with the lime zest, sea salt and chile powder to taste.
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- Carefully cut the corn tortillas into 6 wedges. Lay the tortilla wedges onto 1 to 2 baking sheets, depending on the size of the pans.
- With a pastry brush or marinating brush, brush oil mixture onto the tops of the corn tortilla triangles. Flip the triangles and apple the oil mixture to the other side. You may need to mix the oil frequently with the brush to make sure the chili powder does not settle to the bottom.
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