Spicy tortilla chips
Serves: 6-8
Prep time: 5 minsTotal time: 
Recipe photograph by Lauren Mclean.
Spicy tortilla chips
Recipe by Lucy Jessop
Serves: 6-8
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
224Kcal
Fat
9gr
Saturates
3gr
Carbs
29gr
Sugars
0gr
Fibre
3gr
Protein
5gr
Salt
1.6gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 x 335g pack of 8 corn tortillas
- 3 tbsp olive oil
- 4 tsp Mexican spice blend (from a 50g pot)
Step by step
Get ahead
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.
