The other day I was at the grocery store, and I saw that limes (and I’m talking about tiny limes) cost $0.79 each. US dollars, people. It felt very wrong to pay $5 for six limes the size of brussels sprouts, but what can I say? It was margarita night. A few days later, I took my boys to their annual checkups, and somehow the pediatrician brought up the cost of limes. As it turns out, there is some sort of drug cartel situation plus flooding in Mexico, combined with a drought in California, causing a lime shortage. After finding out about that, I felt grateful to have my tiny tart gems available. Hopefully all will return to normal with the lime supply soon (or maybe my lime tree will eventually start actually producing fruit), but for now I’ll try to use lime juice a little more sparingly. Fortunately, these chili lime tortilla chips only need about a tablespoon of lime juice, but that is plenty to add a pop of flavor in these crunchy, baked chips. This is a recipe that I have planned to share with you for at least a year, but I never got around to it until now. I’m so happy to finally show you these sturdy, easy chips perfect for dipping. I hope you have a chance to try them yourself very soon!
About Andi Gleeson
Andi Gleeson is the author of The Weary Chef, a friendly recipe blog focusing on quick and easy dinner recipes. She is a mom of two wild little boys in San Francisco. Her obsessions are Target, glitter nail polish, and Mexican food.
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