0 (0)

Breads, Vegetarian

Chile lime crackers

Chile lime crackers
Mel Melcon / Los Angeles Times

A bright, pungent tapenade spiked with anchovies and lemon juice and long wedges of tortilla crackers studded with sesame seeds make a winning combination of appetizers. Ciudad's house olive tapenade recently caught the attention of the Food section website producer, ... Read more

Total time: 30 minutes | Makes 60 crackers
  • 1/4 cup sweet paprika
  • 2 tablespoons achiote paste
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons ancho powder
  • 1 1/2 teaspoons salt
  • 1 cup olive oil
  • 1/2 cup fresh lime juice
  • 12 (8-inch) white or whole-wheat flour tortillas

Step 1Heat 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.

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

Step 3Place 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.

Note: From Susan Feniger and Mary Sue Milliken.


Homemade cinnamon-spiced whiskey
Homemade cinnamon-spiced whiskey

Bibimbap (Mixed rice)
Bibimbap (Mixed rice)

Fennel, Radish and Parsley Salad With Prosciutto
Fennel, Radish and Parsley Salad With Prosciutto

Almond Rochers
Almond Rochers

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breads

Slow-rising pumpkin-thyme dinner rolls
Devil's food doughnuts
Cinnamon walnut monkey bread
Bread Sticks (Grissini)