Restaurant chips are always better than straight-out-of-the-bag—we figured out why.
But even though tortilla chips are always good, are they ever reallyYou want them to be like those warm, extra crispy ones from your favorite Tex Mex restaurant. They never are. Why? The key word is "warm." What makes restaurant chips so amazing is that they arrive to your table all toasty, as if they were freshly fried moments before hitting the table. "Growing up in Texas, I always judged a Tex-Mex restaurant on its chips and salsa.
And the heat helps bring life back into chips that are just beginning to go stale," Rhoda says.Want to take it a step further? "Sprinkle the chips with a little chili powder before warming them. Then finish them with a squeeze of fresh lime just when you take them out," Rhoda recommends. With or without, you can't go wrong. The point is that you just made the ultimate party snack even more awesome by barely trying.
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