Lime Tortilla Chips
Read my review of this recipe.
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.
Nutrition:
Substitutions:
Recipe courtesy of Alton Brown.