Tortilla Chips

• porcje: 80 servings
• czas aktywny: 25 minutes
• całkowity czas: 35 minutes

Składniki

20 corn tortillas

2 tablespoons kosher or margarita salt

1/4 cup lime juice (freshly squeezed)

3 cups deep frying oil (such as sunflower, peanut, or avocado)

Wskazówki

Cut the Tortillas:

Stack the tortillas and use a sharp knife to cut them into quarters.

Juice the Limes:

Cut three or four limes in half and use a citrus reamer or press to squeeze out the juice.

Heat the Oil:

Pour oil into a large, heavy-bottomed skillet or saucepan until the oil is 1/2 inch deep (approximately 3 cups). Turn the heat to medium-high until the oil reaches 350 F, then turn the heat down to medium-low.

Deep Fry:

Fry about 10 chips at a time, trying not to let them overlap in the oil. Fry each batch for about 50 seconds, or until they are lightly browned, then use a skimmer to scoop them out of the oil. Let the chips drain on paper towel-lined cookie sheets.

Season:

Immediately sprinkle the hot chips with some of the flaky margarita salt, as that type of salt sticks better than kosher salt. Drizzle or spray the chips with the freshly squeezed lime juice. Add more salt or lime juice as desired. (You can also toss the chips in a mixing bowl with the salt and lime juice like Chipotle does.)

Enjoy:

Serve the chips immediately with your favorite salsas, guacamole, or queso. Check out our copycat Chipotle tomatillo green chili salsa (salsa verde) and queso blanco for delicious dipping ideas.

Wartości Odżywcze

• Wielkość Porcji: 10 chips
• Kalorie: 144 kcal
• Tłuszcz Całkowity: 2 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 2 g
• Sód: 1799 mg
• Węglowodany Całkowite: 30 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 1 g
• Białko: 4 g