With a subtle lime flavor, they are the best chips for dipping in salsa, queso or guacamole!
Preheat oven to 350 degrees. Measure out the kosher salt into a small bowl. Slice lime in half and juice, yielding approximately 1/4 cup. Add the lime juice to the kosher salt and stir; set aside. Brush both sides of the tortillas with (warm) bacon grease. Cut into fourths; arrange half of the tortilla pieces on a metal sheet pan, making sure they don’t overlap, working in batches. Brush both sides of the tortilla pieces with the salty-lime juice and bake for 10-14 minutes, rotating halfway through. Repeat with the second batch. Season with more kosher salt to taste if necessary and serve with my homemade salsa!
Makes 36 chips, so keep in mind to double or triple when cooking for a large group!
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These are really good and easy! I didn’t have corn, so I used the flour tortillas I had on hand. Turned out perfectly! In the recipe when you said to rotate halfway through, I took that to mean flip over. It worked perfectly!
I’ll be making my own chips from now on, these are miles better than store bought chips! 
Thanks for the recipe!
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Taracooks on 1.18.2011
Mmmm bacon grease, a southern cook’s friend
Laurie - Simply Scratch on 1.18.2011
Yes, try a mild flavored olive oil or unrefined coconut oil! The only thing is they may not get as crispy {but I haven’t used those on these before}… but try it anyways!
brownielover on 1.18.2011
Can you use anything else besides bacon fat?