Crispy Lime Tortilla Chips

Directions

1. Brush both sides of the tortillas with a pastry brush dipped in the lime juice.
2. If you have lime juice leftover, brush the tortillas again until all the juice has been used.
3. Stack the tortillas together on a cutting board and cut them into quarters. Set them aside for 10 minutes to slightly dry.
4. Add enough shortening to a deep fryer or heavy-bottomed saucepan until you have at least 2 inches of oil when melted.
5. Heat to 385°-395°F.
6. While the shortening is heating, line a large baking sheet with paper towel and have the salt nearby.
7. Carefully add quartered tortillas to the hot oil (use caution if the juice has not fully absorbed into the tortillas). Do not overcrowd the fryer.
8. Fry the chips for 2-3 minutes or until golden and crispy.
9. Use a slotted spoon or spider to remove the chips from the fryer and place them on the paper towel lined baking sheet.
10. Immediately sprinkle them with salt.
11. Repeat with remaining tortillas.
12. Store in an air-tight container or bag.