Chili Chips Food

CHILI CHIPS

Steps:

• Heat the oven to 220c, 425f, gas mark 7.
• Wash the potatoes and pat dry.
• Chop each potato into 8 wedges and put in a bowl. Add the olive oil, salt and chili powder and toss well.
• Put on a baking sheet and cook in the oven for 15 minutes. Turn over and cook for another 15 minutes, then turn once more and cook for a final 25 - 30 minutes until crisp and golden.

HOMEMADE CHILI LIME BAKED TORTILLA CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine.
• Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well.
• Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets.
• Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving.

CHILI DIP

Steps:

• In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
• Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

LIME AND CHILI PITA CHIPS

Steps:

• Heat oven to 350 degrees.
• Tear 2 pita breads into chip-size pieces and brush with oil.
• Sprinkle with lime zest and chilli flakes.
• Bake for 10 mins until crisp.
• Sprinkle with salt if you like.