Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lime-Salt Tortilla Chips
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- #76526
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
5 corn tortillas
1/2 teaspoon kosher salt
oil or cooking spray
1/2 lime
OR
2 tablespoons lime juice
directions
Preheat the oven to 375 degrees.
Cover a baking sheet pan (or two smaller cookie sheets) with tin foil or use a silicone mat (such as Silpat). Spray with cooking spray.
Cut the tortillas in half, then cut each half into three wedges. Place on the pan in a single layer without overlapping and squeeze the lime over them. Sprinkle with salt.
Bake for 10 minutes, then spray tops with cooking spray. Bake for another five minutes. Keep an eye on the chips because you don't want them to overcook.
Take out the crispy chips and return the rest to the oven for two - three minutes, or until just crunchy and slightly brown. Enjoy!
added by
cybercook
nutrition data
72 calories, 1 grams fat, 15 grams carbohydrates, 2 grams protein per serving. This recipe is low in fat.
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reviews & comments
July 21, 2013
These are just as good as restaurant tortilla chips. They go best with guacamole I think because of the lime but I usually also serve some salsa with them.