Best Chili Lime Tortilla Triangles Recipes

Homemade Chili Lime Baked Tortilla Chips image

Provided by Valerie Bertinelli

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 7

3 tablespoons vegetable oil
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Ten 5- to 6-inch white corn tortillas
1 teaspoon kosher salt

Steps:

Preheat the oven to 375 degrees F.
Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.

Fresh Tortilla Triangles image

Provided by USA WEEKEND columnist Pam Anderson

Yield 32

Number Of Ingredients 3

2 cups canola or other vegetable oil
8 (6 inch) corn tortillas, quartered
Salt, to taste

Steps:

Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

Nutrition Facts : Calories 26.3 calories, Carbohydrate 2.9 g, Fat 1.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 2.9 mg, Sugar 0.1 g

Chili-Lime Tortilla Strips image

Provided by Martha Stewart

Number Of Ingredients 6

4 flour tortillas
2 tablespoons extra-virgin olive oil
1 1/4 teaspoons chili powder
1 tablespoon finely grated lime zest
2 tablespoons lime juice
Coarse salt and ground pepper

Steps:

Preheat oven to 350 degrees. Cut tortillas into 3/4-inch-wide strips. On a rimmed baking sheet, toss with olive oil, chili powder, and lime zest and juice. Season with salt and pepper. Bake in a single layer until strips are toasted and crisp, about 18 minutes, tossing halfway through.