This recipe came along after a need to find a snack that was both yummy and easy to make. You can adjust the amount of spice according to your taste and goes well with Harrissa yoghurt, Skinny hummus and any other dip that you like!
This will make about 24 – 30 wedges
Tortilla – 1 pack (You can use the white, corn or gluten-free ones)
1 tbsp cumin seeds, crushed
1 tbsp coriander seeds, crushed
1 tsp chilli flakes or paprika (optional)
4 tbsp Olive oil, or enough to coat the chips
Sea salt to taste
1. Preheat the oven to 220 C.
2. Cut the tortilla bread into wedges and put into a large bowl and toss together with enough olive oil to coat each slice. Add the sea salt and crushed cumin, coriander and chilli flakes/paprika (if using) and toss again.
3. Spread out the tortilla wedges on a baking tray and toast in the oven for about 5 minutes or until pale golden. Make sure you keep a watch out as they burn very easily!
4. Cool them in the baking try and serve with your favourite dip! My favourite dip is yoghurt drizzled with Harissa. Recipe for homemade harissa is here.
Recipes for the dips coming soon!