Chili-Lime Tortilla Chips
Ingredients
- 16 corn tortillas cut into 6 wedges each
- 1/4 cup vegetable oil
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- zest of 2 limes
Instructions
- Preheat the oven to 400 F and set out two large baking sheets.
- Toss the tortilla wedges with the vegetable oil in a large bowl until every piece is lightly coated.
- Spread the wedges in a single layer across the baking sheets without overlapping, so they crisp instead of steam.
- Bake for 8 to 10 minutes, flipping once halfway through, until the edges curl and turn golden brown.
- While still warm, toss the chips with the chili powder, salt and lime zest in a large bowl.
- Let cool for 5 minutes on the sheet; the chips crisp further as they sit. Pile into a basket for serving.
Good to Know
Short on time, a good bag of thick-cut corn tortilla chips works fine here; just skip straight to tossing them with the seasoning.