I've been making the chile and lime chip in this recipe for years. They are really easy to make and SO much better than anything you can buy in a store. The "tapas" part was just made on the fly with the ingredients I had on hand and it ended up being pretty darn tasty.
Prep: 10 minutes | Cook: 15 minutes | Yield: 6 servings
1 (12 ounce) package corn tortillas
1 tablespoon olive oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt (kosher salt is my fave)
1/4 cup crumbled cotija cheese
1 avocado, sliced
3 tablespoons cilantro
lime wedges for garnish
salt and pepper to taste
Preheat oven to 350 degrees. Cut each tortilla into 8 chip sized wedges and place on a nonstick cookie sheet in a single layer. Mix lime juice and olive oil in a small bowl. Using a cooking brush, brush the solution over the chips so that they are slightly moist. Combine other spices in separate small bowl and sprinkle on top of chips. Bake for 12 - 15 minutes, checking occasionally to make sure chips don't burn. When chips are crisp, remove from oven and arrange on a plate. Sprinkle with tapas toppings and enjoy!