Lime Tortilla Chips

I recently had a huge flop in the kitchen.  My hubby loves, loves, LOVES a kind of potato chips he got on a military base where he grew up. (Yup, he’s a brat allright ; ) The brand is Old Dutch, the flavor is Dill Pickle.  But the downside is you can only get them in Canada.  Awhile back, a co-worker of his (who has family there), gave him a bag.  I was shocked at how much he loved them! Then I tried one… and they were pretty darn good!  I had the thought that I could make them myself, but after a long day of flops, I give in.  I tried everything I could think of, but my homemade version just didn’t take on the flavor of a pickle!  I hate giving up, but I felt it was finally time to move on.  I decided to try his next favorite chip, the lime tortilla chip.
And these turned out on the first try and taste better than I thought!  We loved squeezing fresh lime on them just before eating for an extra zip.
LIME TORTILLA CHIPS
Recipe by My Stained Apron
small corn tortillas, cut in 6 wedges
lime juice
salt
oil, for frying
Lay tortilla wedges out on a wire rack set inside a baking sheet and spray liberally with lime juice in a squirt bottle.  Turn over and repeat. OR dip wedges in lime juice
Allow to air dry for 30-60 minutes, until lime juice is absorbed.  OR bake at 300 degrees for about 10 minutes to dry out.
Pour oil in a cast iron dutch oven until about 1 1/2 to 2 inches deep.  Heat oil to 370 to 375 degrees.
Add tortilla wedges in batches, being careful not to crowd the pot.
Fry until light golden brown.  Small tortilla wedges only take around 30 seconds, so be careful, it won’t take long!  Remove from oil with a slotted spoon, placing on a paper towel lined baking sheet.
While hot, sprinkle with sea or kosher salt.
Serve with lime wedges.
Lime Tortilla Chips

Ingredients

  • small corn tortillas, cut in 6 wedges
  • lime juice
  • salt
  • oil, for frying

Instructions

  • Lay tortilla wedges out on a wire rack set inside a baking sheet and spray liberally with lime juice in a squirt bottle. Turn over and repeat. OR dip wedges in lime juice
  • Allow to air dry for 30-60 minutes, until lime juice is absorbed. OR bake at 300 degrees for about 10 minutes to dry out.
  • Pour oil in a cast iron dutch oven until about 1 1/2 to 2 inches deep. Heat oil to 370 to 375 degrees.
  • Add tortilla wedges in batches, being careful not to crowd the pot.
  • Fry until light golden brown. Small tortilla wedges only take around 30 seconds, so be careful, it won't take long! Remove from oil with a slotted spoon, placing on a paper towel lined baking sheet.
  • While hot, sprinkle with sea or kosher salt.
  • Serve with lime wedges.
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