Lime Tortilla Chips

Lime Tortilla Chips
Spread the Joy

Lime Tortilla Chips by Braised in a Kitchen

I know, I know. Another Tex-Mex recipe. I would say I’m sorry, but I’m really not, ya know? Because these lime tortilla chips are guaranteed to rock your world. But they will ruin all other tortilla chips for you. And so I guess for that I am a little sorry? Because now going in to the kitchen for a quick snack of chips and salsa seems not quite as satisfying.

Lime Tortilla Chips by Braised in a Kitchen

Unless you just keep a batch of these bad boys on hand at all times. Which is totally doable. Especially if you buy 100 corn tortillas every. time. you go to the store because you keep forgetting that you already have 5 bags at home. Just me? Mkay.

Lime Tortilla Chips by Braised in a Kitchen

So, here’s the thing. These lime tortilla chips are a little time consuming, and for that I apologize. You do need to let the lime juice dry on them for them to really crisp up nicely (especially if you are going to bake them). But they are sooooo worth it. I promise. And they are especially delicious with guacamole or queso. Or salsa. Or if you just eat them plain at 3 a.m. because you have crazy insomnia. Or so I’ve heard.

Lime Tortilla Chips by Braised in a Kitchen

But in the 15 minutes it takes for the lime juice to dry you can totally whip up a margarita. So it will be time well spent. Plus, then you can sip your marg while you bake/fry your lime tortilla chips into delicious triangles of golden perfection. And then your life will be complete.

Lime Tortilla Chips by Braised in a Kitchen

And these can absolutely be made ahead. You just have to be careful though, because if you are saving them for a party or something you have to really restrain yourself from eating all of them. But if you can power through and show a little self-denial then your lime tortilla chips will be the hit of the party. Or…you know…you can just eat all of them yourself and not tell your friends. I won’t judge.

Lime Tortilla Chips by Braised in a Kitchen

A couple of notes about these lime tortilla chips:

  • Don’t skip the 15 minute drying time. It really ensures that your chips will be nice and crispy.
  • You can double or triple this recipe easily, just make sure you toss the tortilla wedges with the lime juice in batches so that all the chips get an even coating. Otherwise you may end up with a really lime-y chip and then a really flavorless chip. Sad day.
  • I usually make some extra lime salt to keep on hand for things like guacamole, tacos, and margaritas. Lime is one of my favorite flavors and I think it goes well with just about anything. Kind of how I feel about butter.
  • Baking the chips will make this even more a hands-off recipe because frying them does take time. But, let’s be honest. Fried everything always tastes better. Either way, these lime tortilla chips will still be delicious but if you’re on the fence I recommend trying to fry them at least once. Just turn on some 80s dance music, grab your margarita that you made while waiting for the juice to dry, and you’re basically just having a party.

Lime Tortilla Chips

Lime Tortilla Chips by Braised in a Kitchen: These crispy, crunchy lime tortilla chips are delicious with salsa or guacamole and are a great Chipotle copycat!
#chips #tortilla #glutenfree #recipe #homemade #copycatrecipe #lime #delicious
Prep Time5 mins
Cook Time20 mins
Rest Time15 mins
Total Time40 mins
Course: Snack
Cuisine: Mexican
Keyword: 1 hour or less, chips, copycat recipe, gluten-free, lime, make ahead, snack, vegan, vegetarian
Servings: 6 people

Ingredients

  • 20 corn tortillas
  • 1 lime
  • 1 t salt
  • 1 qt EVOO OR
  • EVOO cooking spray

Instructions

  • Cut tortillas into 8ths. Zest the lime and set the zest aside. Then juice the lime.
  • Spread tortilla wedges in a single layer on a baking pan (I need 2 baking pans to get all the tortilla wedges on). Brush the lime juice lightly on the tortilla wedges. Allow tortillas to air dry for about 15 to 20 minutes. The edges of the tortilla wedges will start to curl when they are dry.
    NOTE: Drying the tortillas is a crucial part to making these chips. If you don't give them time to dry then they won't crisp up in the fryer or oven.
  • TO FRY CHIPS: In a large saucepan over medium-low heat heat the EVOO. You will know that the oil is sufficiently hot because the surface will be shimmery and a tortilla wedge that you drop in will bubble and float.
    Fry the chips in small batches and drain on a baking pan over paper towels. Each batch takes about 2 to 4 minutes to fry. Once the chips are done and slightly cooled place into a large Ziploc bag and toss with lime zest and salt.
  • TO BAKE CHIPS: Preheat oven to 350 degrees. Lightly spray chips with EVOO spray. Bake for 12 to 15 minutes, flipping over halfway through. Once chips are baked and slightly cooled, place into a large Ziploc bag and toss with lime zest and salt.

Lime Tortilla Chips by Braised in a Kitchen

Citrus + salt + crunch = LOVE.

If you make these lime tortilla chips…

Please share your results – leave a comment below and post a photo on Instagram with #braisedinakitch

Hint of Lime Tortilla Chips by Braised in a Kitchen