Chilli and Homemade Tortilla Chips

17 Jan

I made a big batch of chilli on Sunday and decided to finish it off tonight while trying my hand at tortilla chips.

Every time I see someone (it’s always Jamie Oliver) make these I’m slightly sceptical because when it comes to anything like crisps, homemade just always flops miserably in comparison.

APART FROM… drumroll please… these.

They’re crispy, crunchy and just salty enough, though I will admit they definitely have that baked taste to them.

Heat the oven to 200°c and cut up plain old tortillas into quarters. Lightly brush both sides with sunflower oil or similar. Sprinkle over a small pinch of salt – do this from a height as it spreads more evenly.

Bake for around 10 minutes or until crisp, turning half way through.

I’m going to make them again soon and eat my body weight of guacamole before going into a shame spiral.

I called them nachos on Instagram but that’s because I’m an idiot. They aren’t, but you could make them for that, I’m just throwing ideas at you.

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