Home-made tortilla chips with cumin


How to make tortilla chips at home using leftover tortilla wraps.

Makes 30 tortilla chips


3 tortilla wraps, each one cut into 10 triangles
3 tablespoons olive or rapeseed oil
1 teaspoon lightly toasted cumin or coriander seeds, optional


1. Preheat the oven to 180C/350F/Gas 4.

2. Place the tortilla triangles in a bowl and drizzle with the oil, tossing to make sure they are evenly coated.

3. Place them on a baking tray, sprinkle with cumin or coriander seeds if using and bake for 4-5 minutes until golden and crisp. Use immediately once they firm up, or leave to cool and store in an airtight container for up to 3 days. If they soften, place on a baking tray and refresh them in the oven for a few minutes at 180C/350/Gas 4.

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