Friday, July 2, 2010

Margarita Chips

Margarita Chips
Source: Coastal Living, MARCH 2001

1 1/2 teaspoons fine-grained sea salt
2 teaspoons lime zest, chopped
Vegetable oil
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

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