Lime Tortilla Chips And Roasted Salsa Recipes

SMOKY LIME TORTILLA CHIPS

Steps:

• In a small bowl, stir together the smoked paprika, smoked salt, chipotle and lime zest.
• Spread half of the tortilla chips in a single layer on a platter. Sprinkle with half of the lime juice, followed by half of the spice mixture. Top with a second layer of tortilla chips and repeat with the remaining lime juice and spices. Serve.

LIME TORTILLA CHIPS

Steps:

• 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.

HOMEMADE CHILI LIME BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
• Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
• Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
• Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.

ROASTED-TOMATILLO AND LIME SALSA

Steps:

• Preheat broiler. Line baking sheet with aluminum foil. Arrange tomatillos and jalapeño chile on prepared baking sheet. Broil until tomatillos and jalapeño chile are soft and blackened in spots, about 5 minutes per side. Cool; transfer tomatillos, jalapeño chile, and any juices on baking sheet to blender. Add fresh mint and lime juice; blend to coarse puree. Transfer mixture to bowl; mix in chopped onion. Season salsa with salt.