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Course: Appetizers
Keyword: Appetizers, Cinco de Mayo, Game Day, Lime Tortilla Chips, Snacks, Tex-Mex

Lime Tortilla Chips

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 40 chips
Photo by Lynne Calamia
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  • 1/4 cup freshly squeezed lime juice
  • 2 teaspoons kosher salt
  • 10 fresh corn tortillas, cut into quarters
  • 2 quarts peanut oil

Specialized Hardware

5-quart Dutch oven
Candy/fry thermometer
Spider strainer
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 40 chips


  • 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 wire rack set inside a half-sheet pan. Allow to dry until there are no visible signs of moisture on the chips, about 1 hour.
  • Place the oil into a 5-quart Dutch oven fitted with a deep-fry thermometer and heat to 365 to 375ºF. 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 paper towel-lined half-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.
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