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Lime Corn Tortilla Chips

A recipe for Lime Corn Tortilla Chips from the cookbook, Muy Bueno: Fiestas! Homemade fried tortilla chips are seasoned with lime juice, lime zest, and salt.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 48 Chips
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 12 corn tortillas quartered
  • 1/4 cup (60 milliliters) fresh lime juice
  • canola or peanut oil for frying
  • 2 teaspoons coarse salt
  • Grated zest of 2 limes

Instructions

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  1. Set enough wire racks on sheet pans to hold all the tortilla quarters in a single layer.
  2. One at a time, brush each tortilla quarter on both sides with lime juice and place on a rack.
  3. Let dry until there are no visible signs of moisture on the quarters, at least 1 hour.
  4. Line a sheet pan with paper towels and set it near the stove.
  5. Pour the oil to a depth of 1 inch (2.5 centimeters) into a large, deep frying pan and heat over medium-high heat to 350˚F (180˚C) on a deep-frying thermometer, or until a small piece of tortilla dropped into the oil sizzles on contact.
  6. Working in batches to avoid crowding the pan, carefully drop a handful of the tortilla quarters into the hot oil and fry until they turn a beautiful golden yellow, 2-3 minutes.
  7. Using tongs or a slotted spoon, transfer to a towel-lined sheet pan to drain.
  8. Season immediately with some of the salt and lime zest, then fry, drain, and season the remaining tortilla quarters the same way.
  9. Serve the tortilla chips warm or at room temperature.
  10. Lightly cover any leftover chips with a paper towel at room temperature for up to 2 days. Do not store in an airtight container or they will become soggy and stale.