Wow, do I love chips. Any kind of salty, crunchy chips really will do. And especially potato chips. They are my kryptonite and I almost never buy them. But I am a “nosher,” as my grandma would say, and so I like to have things to crunch around the house.
These sumac and lime baked tortilla chips were actually inspired by one of my favorite Persian recipes from The New Persian Cookbook (it’s such a great cookbook!!) which features a delicious chicken recipe I love making on weeknights–turmeric and lime chicken thighs with sumac.
Taking my cue from those flavors, these tortilla chips are baked and drizzled lightly with olive oil and spices. Serve them up with some creamy labneh or simple hummus for a satisfying treat, or wash them down with a good margarita or glass of sangria.
6 corn tortillas, cut into triangles
1/4 tsp turmeric
1/4 tsp sumac
zest of one lime
salt and pepper
extra olive oil for drizzling
Preheat oven to 350 degrees.
In a small bowl mix turmeric, sumac and lime zest. Drizzle tortillas with spice mix and olive oil. Spread all around so that tortillas are coated evenly.
Sprinkle with salt and pepper.
Bake 15-18 minutes, or until desired crispness. Remove from oven and allow to cool. Serve with labneh or hummus.