1/4 finely chopped chipotle peppers in adobo sauce
3 TBSP freshly squeezed lime juice
1/4 tsp kosher salt
2 TBSP freshly chopped cilantro
DIRECTIONS
FOR THE TORTILLA CHIPS:
Preheat the oven to 350°F.
Brush both sides of the tortillas with the olive oil.
Stack the tortillas up and cut them all at once into fourths. (4 wedges per tortilla for a total of 48 wedges).
Lay the wedges on wire baking racks over 2 baking sheets.
Sprinkle kosher salt evenly over the top of all the wedges (just the top of the wedges).
Bake in the preheated oven for 12 to 17 minutes (depending on the thickness of the tortillas) or until crispy, rotating the baking sheets halfway through baking.
Remove chips and allow to cool. Serve right away or store in an airtight container.
FOR THE SMOKY GUACAMOLE:
Combine all ingredients in a large bowl, mash with a fork and stir until well combined.
Serve right away or refrigerate for up to 24 hours.
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