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Margarita Chips

Yield 8 to 10 servings


  • 1 1/2 teaspoons fine-grained sea salt
  • 2 teaspoons lime zest, chopped
  • Vegetable oil
  • 12 (6-inch) corn tortillas, each cut into 6 wedges

How to Make It

  1. Combine salt and lime zest.

  2. Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry tortilla wedges in small batches in hot oil about 30 seconds or until golden. Drain on paper towels; sprinkle with lime salt.

  3. Note: Homemade lime salt tastes fresher than packaged lime salt.