Source: Coastal Living, MARCH 2001
1 1/2 teaspoons fine-grained sea salt
2 teaspoons lime zest, chopped
12 (6-inch) corn tortillas, each cut into 6 wedges
Combine salt and lime zest.
Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry tortilla wedges in small batches in hot oil about 30 seconds or until golden. Drain on paper towels; sprinkle with lime salt.
Note: Homemade lime salt tastes fresher than packaged lime salt.
Yield: 8 to 10 servings