Chile Lime Tortilla Crackers Recipes

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.

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.

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.

CHILE LIME TORTILLA CRACKERS

Steps:

• Preheat the oven to 350°F.
• Combine the first six ingredients together.
• Lay one or two flour tortillas (depending size of sheet) on a cookie sheet and brush evenly with chili lime mixture.
• Cut each tortilla into wedges.
• Bake for 8 to 10 minutes at 350°F.
• Cool.
• Continue to bake in batches.