Saturday, October 13, 2012

Chili Lime Salt and Baked Corn Chips

Anytime you buy citrus fruit for it's juice, go ahead and zest the fruit before juicing. You can dry the zest on parchment paper or in a low oven and save it to use in recipes. Or make flavored salts.

Chili Lime salt is a great way to use lime zest. Use the Chili Lime Salt on popcorn, corn, and homemade corn chips. Anywhere you use salt. The lime and chili add a great tangy twist. The surprising thing is how great it is on eggs. Give it a try.

Chili Lime Salt

1/4 cup kosher salt
1/8 cup lime zest (zest of 2 lg limes)
1 tsp paprika
1/2 tsp chipotle chili powder

Combine all ingredients in a food processor or spice grinder. Process until well combined. Store in an airtight container.


Today I also made a batch of Baked Tortilla Chips and flavored them with the Chili Lime Salt. So good! I need to do this more often.

Baked Tortilla Chips  
Corn tortillas
Olive oil cooking spray
Chili Lime Salt

Preheat oven to 350 degrees F.

Cut a stack of tortillas into 8 chip sized wedges and arrange the wedges in a single layer on a baking rack on top of a cookie sheet.

Spray each tortilla wedge with cooking spray until slightly moist.

Sprinkle chips with Chili Lime Salt as you would season with salt.

Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. 

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...