Ever buy a pack of tortilla wraps but find there’s just too many? I do. The solution – oven-baked tortilla chips, the perfect sharing snack. These are a healthier alternative to supermarket tortilla chips and such a quick and easy way to use up leftover tortillas. If you’re wondering why mine are so brown it’s because they were wholewheat tortillas – they’re not burnt!
Tortilla chips are usually savoury but you could add a sweet twist by sprinkling with a little sugar and cinnamon as soon as they’re hot out the oven. Mmm…
1 tortilla serves 1-2
Ingredients
Tortilla wraps
Olive oil for brushing
Method
- Preheat the oven to 170°C/Gas mark 3.
- Using kitchen scissors or a sharp knife, roughly cut your tortillas into small triangles.
- Spread them over a baking tray and using a pastry brush, lightly brush both sides of each one with a little olive oil. If you want, sprinkle on a little salt to season.
- Pop in the oven for about 3 minutes then check. Once golden brown, turn over and bake the other side. If they’re not crispy enough yet, pop in for another minute or so. Be careful to keep a close eye on them as there can be just seconds difference between them crisping up and burning!
- Once golden brown and crispy, remove from the oven and leave to cool for a couple of minutes. If they’re still a tiny bit soft at this point, they will harden whilst cooling so don’t be tempted to put back in the oven as they may well burn.
- Enjoy on their own or serve with a dip of your choice! I ate mine with ChicP Herby Hummus*, made from surplus veg!
*http://www.chicp.co.uk/ – hummus made from sustainable sources and imperfect fruit and veg. Available online or in Wholefoods, As Nature Intended, Fortnum & Mason and many more.
Love Your Leftovers 