Sunday, July 5, 2009
Chile-Lime Tortilla Chips and Salsa
Chile-Lime Tortilla Chips
from Eating Well, Feb '09
12 6 inch corn tortillas
2 tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp salt
Preheat oven to 375 degrees.
1. Coat both sides of tortillas with cooking spray and cut into quarters.
Place wedges in an even layer on 1-2 cookie sheets.
Combine lime juice & chili powder in a bowl.
Brush the mixture on the tortillas and sprinkle with salt.
2. Bake tortillas until golden & crisp, about 15-20 minutes.
Try flipping them mid-bake to get an even crispiness.
Beth's notes: Cut the tortiallas into wedges, spray the pan, dunk the chips in the chile/lime mixture and lay flat on a pizza pan. Sprinkle with salt.
Bake for 10 minutes, flip the chips and bake for an additional 5-7 minutes until crunchy.
This is a very easy recipe that uses canned tomatoes. Easy to keep these ingredients on hand. It comes from my mom's friend. It is very addicting. The last time we made it we used 1 can of diced tomatoes with Chipotles in them. Gave the salsa a smokey taste. Great for a Super Bowl party
2 cans diced tomatoes (Rotel size)
1 medium onion, chopped or less
3 T. apple cider vinegar
2 T. sugar
1 1/2 T. garlic
juice from 1/2 lime
fresh cilantro chopped
Salt to taste
Mix all ingredients together.