6 Ways to Use Chipoys Chili Limon

Chile Limón is where bright citrus and chili fire meet. Built for juicy fruits, elote, and salty-sweet layers, these chips bring Latin street snack energy to any dish.

1. Chile Limón Guac Crunch Bowl

Guacamole with pomegranate and chip crunch.

Ingredients:

• 2 avocados

• 1 lime

• Salt

• 1/4 cup pomegranate seeds

• 1/4 cup cotija

• 1/3 cup chips

Instructions:

1. Mash avocado with lime and salt.

2. Top with pomegranate, cheese, and chips.

2. Cucumber Chile Chip Salad

A spicy-sour cucumber snack with refreshing crunch.

Ingredients:

• 2 cucumbers

• 1 lime

• Salt, Tajín

• 1/2 cup chips

• Optional: red onion

Instructions:

1. Toss cucumber with lime, salt, and Tajín.

2. Mix in chips and serve cold.

3. Mango Limón Snack Cups

Mango, lime, and salt with crushed chips on top.

Ingredients:

• 1 mango

• Juice of 1/2 lime

• Salt

• 2 tbsp chips

• Optional: chamoy

Instructions:

1. Dice mango, toss with lime and salt.

2. Top with chips and drizzle chamoy if desired.

4. Spicy Limón Elote Cups

Creamy corn with chili-lime crunch.

Ingredients:

• 1.5 cups corn

• 2 tbsp mayo

• Juice of 1/2 lime

• 1/4 cup cheese

• Tajín

• 1/3 cup chips

Instructions:

1. Mix all ingredients.

2. Fold in chips just before serving.

5. Tangy Chip Fried Egg Plate

Eggs, beans, and lime chips for a bold breakfast.

Ingredients:

• 1 fried egg

• 1/2 cup beans or rice

• Avocado

• 2 tbsp chips

• Optional: hot sauce

Instructions:

1. Plate beans, top with egg, avocado, and chips.

2. Add sauce if desired.

6. Chile Limón Crusted Tofu Nuggets

Baked or air-fried tofu coated in citrusy chip crunch.

Ingredients:

• 1 block tofu

• 2 tbsp cornstarch

• 1 tbsp lime juice

• 3/4 cup crushed chips

Instructions:

1. Toss tofu with lime and cornstarch.

2. Press into chips.

3. Bake at 400°F for 25 min or air-fry at 375°F for 14 min.