Baked Chili Lime Chips Food

CHILE-LIME PARTY MIX

Steps:

• Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment.
• In a large bowl, combine the corn cereal, peanuts, pretzels, chipotle Cheddar crackers, tortilla chips, coconut, corn nuts and pepitas.
• In a small saucepan, melt the butter. Add the lime zest, seasoning salt, kosher salt and chili powder. Simmer until the flavors are combined, about 1 minute. Remove from the heat and stir in the Parmesan.
• Pour half the seasoning mixture over the party mix and stir to combine. Then add the second half of the seasoning mix and stir again, making sure the seasoning mixture is evenly distributed over the party mix. Divide between the 2 prepared baking sheets and bake until the mix is lightly toasted and the Parmesan is melted, about 15 minutes. Serve immediately or store in an airtight container.

BAKED CHILI LIME CHIPS

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
• In small bowl, stir together lime juice, honey and chili powder.
• Spray top of each tortilla with cooking spray; brush lime mixture on each. Cut each tortilla into quarters; place in single layer on paper-lined cookie sheet. Sprinkle with salt.
• Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Store in airtight container.

CHILI LIME SPICE MIX FOR CHIPS

Steps:

• Preheat oven to 350 degrees F.
• Combine spice ingredients in a spice grinder and grind until you have a fine powder.
• Take 2 large cookie sheets and spread chips out evenly. Place in the oven for about 5 to 7 minutes, until they are just warmed through and release some of their oil (this will help the spice mixture stick). Sprinkle spice mix over the warm chips - or toss chips and spice mixture together in a very large mixing bowl. Grate fresh lime zest over the top and serve.

LIME TORTILLA CHIPS

Steps:

• 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.

CHILI LIME BOWTIE PASTA CHIPS RECIPE BY TASTY

Steps:

• In a small bowl, stir together the lime zest, chili powder, garlic powder, and salt until evenly combined.
• In a medium bowl, toss the warm pasta with the avocado oil, lime juice, and half of the spice mixture. Stir well until evenly coated.
• Preheat the air fryer to 390˚F (200°F) for 5 minutes.
• Add the pasta to the air fryer basket and cook for 8 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
• Return the pasta chips to the same medium bowl and toss with the remaining spice mixture until well coated. Let the pasta chips cool slightly, about 5 minutes. The chips will continue to crisp up as they cool.
• Serve the pasta chips with guacamole for dipping.
• Enjoy!