Spicy tortilla chips
Serves 6-8 | prep 5 mins | total time
- 1 x 335g pack of 8 corn tortillas
- 3 tbsp olive oil
- 4 tsp Mexican spice blend (from a 50g pot)
Make up to 2 days ahead, cool and store in an airtight container. The chips can also be frozen; defrost them before reheating.
- Preheat the oven to 220°C, fan 200°C, gas 7. Cut each of the tortillas into 8 wedges, as you do a pizza (you could use kitchen scissors); spread out on 2-3 lightly oiled baking trays.
- In a small bowl, mix the olive oil, Mexican spice blend and a pinch of salt. Brush the mixture over the tortilla triangles on the top only. Bake in the oven for 6-7 minutes until toasted, checking they don't get too dark. Transfer to a wire rack to cool slightly and crisp up.