ABOUT THE RECIPE:
Lively Lime Tortilla Chips provide crunch and jazzy pizazz.
Makes 3 to 4 servings
4 teaspoons freshly squeezed lime juice
4 whole-grain tortillas (spicy variety works best; see note)
Coarse sea salt, to taste
Preheat the oven to 400 degrees F. Line two large rimmed baking sheets with unbleached parchment paper. Pour the lime juice into a small bowl.
Put 1 tortilla on a large plate. Brush one side of the tortilla with a very, very thin layer of lime juice, using a pastry brush. Flip and repeat on the other side. Repeat with the remaining tortillas.
On a large cutting board, slice a lime-covered tortilla into chip-sized wedges or strips. Repeat with the remaining tortillas. Place the tortilla pieces in a single layer on the prepared baking sheets and sprinkle liberally with the coarse sea salt.
Bake for 15 to 20 minutes or until the sides of the chips are crispy and slightly golden. Transfer the chips to a rack or large platter to cool. Serve warm or at room temperature.
Chef’s Note, Gluten-free option: Use brown rice tortillas instead of whole-grain tortillas.