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
Keyword: 1 hour or less, chips, copycat recipe, gluten-free, lime, make ahead, snack, vegan, vegetarian
EVOO cooking spray
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.