Prep 15 mins
Cook 1 hr 10 mins
This is posted on the FoodNetwork Alton Brown show: Good Eats.
- 1⁄4 cup freshly squeezed lime juice
- 2 teaspoons kosher salt
- 10 fresh corn tortillas, cut into quarters
- 2 quarts peanut oil
- In a small mixing bowl, combine the lime juice and salt.
- One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan.
- Allow to dry for 1 hour or until there are no visible signs of moisture on the chips.
- Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F.
- Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds.
- Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving.
- *If you prefer plain tortilla chips simply stack the fresh tortillas, cut into quarters and fry according to the instructions above. If you are making chips from the Good Eats recipe in this episode, the cooking time will be 1 to 1 1/2 minutes.
When I saw this on tv, I thought the lime flavor might be overwhelming, but it is very subtle. I doubled the recipe and ran out of limes, so I used the stuff in the little plastic lime and they were still awesome. Definitely worth the extra trouble of marinating and drying. I served with AB's guac, which is the perfect gauc recipe.