Lime tortilla chips

  • 65ml freshly squeezed lime juice
  • 2 tsp salt
  • 10 fresh corn tortillas, cut into quarters
  • 2.2L groundnut oil

Serves: 40 chips

1) 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 cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips.

2) Place the oil into a large pot and heat to 185 to 190C. 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 newspaper-lined 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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