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–+ servings

Lime Tortilla Chips

Photo by Lynne Calamia
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 40 chips

Software

  • 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

Procedure

  • 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.