These chips are crispy, crunchy and packed with flavor. They are great alone, or add a little more flavor by pairing them with your favorite salsa. I like them dipped in a little sour cream too. You can also leave the tortillas whole while frying and use them as flavored tostadas. You can adjust the heat according to your tastes as well. Use a regular "chile" or "chili" powder for a milder result or use ground guajillo or ancho for a spicier kick. A chile powder that has chipotle in it will add a smoky flavor.

See Also

Tortilla Chips

Basic Chilaquiles

Crunchy Turkey Flautas

Ingredients

• 12 corn tortillas
• 3 fresh limes
• spray bottle (optional)
• 1 tablespoon ground chile powder
• oil for frying
• salt to taste

Preparation

Preparing the Lime Juice and Chile Powder
Roll each lime while pressing firmly, on a sturdy surface such as a counter. Rolling them like this for about ten seconds, will help loosen up the juices inside. Slice the lime in half. If you are using a squirt bottle, squeeze the juice directly into it. You want about one tablespoon of lime juice per lime. If you are not using a squirt bottle, cut the limes into quarters and set them aside.
Preparing the Tortillas and Frying the Chips
Stack up three tortillas at time and use a knife or a pizza-cutter and slice them across 4 times so that 8 stacks of wedges form.

Repeat with the remaining tortillas and toss in a bowl. Heat the oil over medium high heat. It will be ready when you drop a sliver of tortilla into it and it sizzles and pops to the top. If it sinks, and doesn't come up to the surface of the oil, then the oil is not hot enough. When the oil is just right, carefully put 7-8 wedges of tortilla in and turn often until they are golden brown and crispy. Place them in an even layer on a layer of paper towels to drain.

Seasoning the Chips
Immediately after removing the chips from the oil, lightly spritz them with the lime juice either by using the squirt bottle or squeezing a lime wedge over them. Try to get the juice as evenly as possible. Working quickly while the lime juice is still moist, sprinkle on the salt, followed by a a few dashes of chile powder. For an intense flavor, or a uniform look, flip the chips over and repeat on the other side. Make sure to be light-handed with the lime juice, you don't want soggy chips.

Serving and Storing the Chips
After you fry and season all the chips, you should serve them asap, while they are warm, for the best flavor.

But they are still good the next day too. If you're going to store them, make sure they have completely cooled first, and then store them in an airtight container. If they are warm at all, they will lose their crispiness, so it is important that they are fully cooled.

Here are regular Corn Tortilla Chips if you prefer plain ones.