Home Made Chili Pepper Lime Tortilla Chips
Recipe: #9952
June 29, 2013
Categories: Side Dishes, Snacks, Appetizers, Mexican, Southwest, 5 Ingredients Or Less, 5-Minute Prep, Game/Sports Day, July 4th, Labor Day Picnic, Oven Bake, Low Cholesterol, Vegan, Vegetarian, Flour, Spices, Spicy, more
"These are so good, and cost nearly nothing to make; besides, they are baked, which is even another bonus. These are spicy, peppery, and tangy; perfect chips for my "Creamy Queso Dip." But, home made chips are so easy to make; and, don't forget - you can really add any of your favorite spices and flavors. Grated cheese, orange zest, cumin, Mexican seasoning; even hot sauce mixed it with the fresh juice. Lots of combinations."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (247.4 g)
- Calories 556.8
- Total Fat - 5.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 167.4 mg
- Total Carbohydrate - 117.3 g
- Dietary Fiber - 16.2 g
- Sugars - 6.8 g
- Protein - 20 g
- Calcium - 58 mg
- Iron - 5.5 mg
- Vitamin C - 10.3 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Tortillas ... Corn or flour - both are good, although I prefer corn. Stack 5 tortillas on a plate, and cut the tortillas in triangles or wedges (4-6 wedges), using a sharp knife. Then, cut the other 5 the same way.
Step 2
Season ... Add the oil, pepper, lime zest, lime juice, and chili powder together in a small bowl, and mix to combine. Add the tortilla wedges, and toss to coat.
Step 3
Make sure that all the chips are coated well. Add the chips to a sheet pan, lined with parchment paper or foil (make sure not to overlap them).
Step 4
Bake ... In a 400 degree oven, middle shelf, for 12-18 minutes until golden brown. Keep and eye on them, they can go quickly. And remember, these are baking guidelines; depending on your pan and oven, baking times can differ. Once they are golden brown, remove from the oven, immediately sprinkle with salt, and let them cool.
Step 5
Cool and store in a sealed container or ziploc bag.
Step 6
Serve and ENJOY! ... I love a good queso dip or salsa. Or, how about as a garnish in a bowl of chili or tortilla soup.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When purchasing the tortillas, choose ones that are fresh and soft.
- For the lime juice, it is best to use freshly squeezed juice for the best flavor.
- Instead of canola oil, use coconut oil. Coconut oil has a higher smoke point than canola, making it a better choice for baking. It also has a mild coconut flavor that pairs well with the lime and chili powder.
- Instead of chili powder, use smoked paprika. Smoked paprika adds a smoky flavor to the chips that complements the lime and pepper. It also provides a unique depth of flavor that can't be achieved with chili powder.
Cheesy Chili Pepper Lime Tortilla Chips Add 1/3 cup of grated cheese (cheddar, pepper jack, or any other of your choosing) to the seasoning mixture before tossing with the tortilla wedges. Bake as directed, and enjoy an extra cheesy and flavorful chip!
Spicy Mango Lime Tortilla Chips Add 1/4 cup of diced mango, 1/2 teaspoon of chili powder, and 1/4 teaspoon of cayenne pepper to the seasoning mixture before tossing with the tortilla wedges. Bake as directed, and enjoy a sweet and spicy chip!
: Mexican Street Corn Salad
: This Mexican Street Corn Salad is a flavorful and easy side dish. It's a great accompaniment to the spicy and tangy Home Made Chili Pepper Lime Tortilla Chips. The sweet corn, creamy mayonnaise, and a hint of lime juice make this salad a perfect balance to the chips. Plus, it's a great way to add some vegetables to your meal!
Mexican Rice: Mexican Rice is a flavorful and easy side dish that complements the Mexican Street Corn Salad. It has a subtle hint of lime and cilantro that adds an extra layer of flavor to the meal. The rice is also a great way to add some carbs to your meal, making it a perfect accompaniment to the spicy Home Made Chili Pepper Lime Tortilla Chips.
FAQ
Q: How do I know when the chips are done baking?
A: The chips are done baking when they are golden brown. Keep an eye on them as they can go quickly. You can also use a toothpick to test if the chips are done. Insert the toothpick into the center of the chip, if it comes out clean, then the chips are done baking.
Q: How long should I bake chips for?
A: The baking time will depend on the type of chips you are making and the oven temperature. Generally, chips should be baked for 10-15 minutes at 350-400°F (175-200°C) until golden brown. Check the chips frequently to make sure they don't burn.
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Fun facts:
Famous chef, Bobby Flay, is a big fan of chili pepper lime tortilla chips. He often serves them as a side dish or as a garnish for his signature dishes.
The use of chili peppers in food is believed to have originated in Mexico. Chili peppers were even used as currency by the Aztecs, and were highly prized for their flavor and medicinal properties.