Description
This recipe creates smoky chili-lime tortilla chips using masa harina for an authentic flavor and texture. The unique “melted queso dust” coating, made with sharp cheddar and spices, is applied while the chips are hot for a savory and satisfying snack.
Ingredients
- 2 cups (250 g) masa harina
- 1.5 cups (375 ml) warm water, plus up to 2 tbsp more if needed
- 1 tsp (5 ml) fine sea salt, for dough
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) lime zest (from 1 large lime)
- 2 tbsp (30 ml) vegetable oil, for brushing
- 0.5 cup (50 g) sharp cheddar cheese, finely grated
- 0.5 tsp (2.5 ml) chili powder
- 0.25 tsp (1.25 ml) garlic powder
- 0.25 tsp (1.25 ml) onion powder
- 0.125 tsp (0.5 ml) cornstarch
- 0.5 tsp (2.5 ml) fine sea salt, for dust
- 0.25 cup (15 g) fresh cilantro, chopped (optional garnish)
Instructions
- Prepare the Masa Dough: Combine the masa harina, 1 teaspoon fine sea salt, smoked paprika, and lime zest in a large bowl. Gradually add the warm water and mix until a soft, pliable dough forms, adding extra water as needed to prevent dryness; cover with a damp cloth and rest for 15 minutes.
- Preheat Oven and Prep Sheets: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Roll and Cut Chips: Divide the dough into four equal portions. Roll one portion out very thinly (about 1-2 mm) between two sheets of parchment paper. Cut the dough into triangles using a sharp knife or pizza cutter.
- Bake the Chips: Transfer the dough triangles to the prepared baking sheets in a single layer without overlapping. Lightly brush the tops with vegetable oil. Bake for 10-15 minutes until golden brown and crisp, rotating the sheets halfway through for even cooking.
- Make Queso Dust: While the chips are baking, combine the finely grated sharp cheddar cheese, chili powder, garlic powder, onion powder, cornstarch, and 1/2 teaspoon fine sea salt in a small bowl.
- Coat the Chips: Immediately transfer the hot chips to a large mixing bowl. Sprinkle half of the queso dust over the chips and toss gently. Add the remaining dust and toss again until evenly coated; pop the bowl back into the warm oven for 30 seconds if necessary to help the cheese adhere.
- Serve and Garnish: Serve the chips warm, optionally garnished with fresh cilantro.
Notes
To achieve truly crispy chips, roll the dough very thin (1-2mm) and ensure they are golden brown and stiff before removing from the oven. Store fully cooled chips in an airtight container for up to 3-4 days, and re-crisp them in a 300°F oven for 5 minutes if they soften.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 170 kcal
- Sugar: 1 g
- Sodium: 425 mg
- Fat: 5 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 6 mg