Baked Lime Tortilla Chips with Anglesey Sea Salt
1 teaspoon Anglesey Sea Salt
4 small flour or corn tortillas (about 7 in diameter)
3 Tablespoons olive oil
1 Tablespoon lime juice
Preheat oven to 400°F.
In a small bowl combine the lime juice and olive oil. Brush one side of each tortilla with lime juice mixture.
Stack tortillas and cut into wedges; arrange in a single layer on baking sheet. Sprinkle with Anglesey Sea Salt.
Bake for 10-12 minutes or until edges are lightly browned and crisp. Remove; cool completely. Store in an airtight container.