Friday Feast: Chili-Lime Tortilla Chips

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You've read my official bio, haven't you? In it, I expound on my love for potato chips. If waxing poetic about my favorite snack food in the backs of my books isn't love, then I don't know what is.

"Soon it became apparent she’d only be truly happy doing what she loved. And since “eating potato chips” isn’t a viable career, she opted to become a writer..."

This love expands also to tortilla chips. And fries. And any number of fattening deep fried carbohydrates. Yes, I may eat healthy-ish, but there is a weakness and thy name is OIL. However, since I'm trying to make healthier choices like the adult my calendar claims that I am, I have been experimenting with snacks.

Well, my friends, these were so awesome, I had to tell you about them! I adapted them from a Happy Herbivore cookbook, and let me just say, if you're looking for whole food, low oil cooking, she's got a hundred amazing tricks. And these?

Perfection.

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Chili-Lime Tortilla Chips

Ingredients:

  • 5 tortillas, sliced into triangles (I used Trader Joe's Fire Roasted)
  • Coconut oil spray (or other oil spray)
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1 lime, zested (reserve lime, you will use the juice)
  • 2 baking sheets

How to:

  1. Preheat oven to 325º F. 
  2. Using a pizza cutter, slice 5 flour tortillas into 6 slices each. 
  3. Place tortilla wedges in a large bowl and spray with oil. Toss the wedges with lime zest, chili powder, salt, and garlic powder using your hands to make sure they are coated.
  4. Lay on baking sheets, spraying one final time before you bake.
  5. Bake 5-6 minutes. Flip. Bake 5-6 more minutes. They will be crunchy and golden brown.
  6. While warm, put back into the bowl and squeeze lime juice over them. Serve immediately.

Happy cooking!

~Jess :)

Next Friday: The 6-layer dip pictured here.

PS--Who's coming to see me tomorrow???