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Chile lime crackers

Time 30 minutes
Yields Makes 60 crackers
Chile lime crackers
1

Heat the oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, whisk together the sweet paprika, achiote paste, cayenne pepper, ancho powder, salt, olive oil and lime juice (the ingredients will tend to separate a little bit). This makes about 1 1/2 cups chile lime mix, slightly more than needed for 12 tortillas. This will keep, refrigerated, overnight.

2

Brush about 2 teaspoons of the mixture on one side of each tortilla; the entire side should be covered up to the edge.

3

Place the chile-lime coated tortillas side by side on the baking sheets and with a pizza cutter, using an “M"-shaped motion, cut each tortilla into long triangular wedges. Bake until crispy and just starting to darken in color, about 15 minutes.

From Susan Feniger and Mary Sue Milliken.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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