Who doesn’t love a good chip? They’re not hard to find but they are expensive here. So we resort to making our own and they are crunchy and delish! The bowl is never full for long.
Serves: 4 guests
sharp chef’s knive
large baking tray
1 package (5 tortillas) King M raw burrito wraps – original, cilantro or sun-dried tomato
olive oil to drizzle
For the chips:
Preheat the oven to 175 to 185 degrees Celsius.
Stack all the tortillas in to one pile. Slice down the middle creating two halves. Place one half to the side. Slice the other half in to one inch strips. Do the same with the other half.
Put all slices on to the baking sheet. Drizzle lightly with olive oil to evenly cover all the slices. With your hands mix slices around so all are lightly covered with oil. Crack sea salt and black pepper lightly to cover the whole sheet of tortillas.
Bake for 8 minutes. Remove from the oven and flip using a spatula. Return baking sheet to the oven and bake another 8 min or until lightly golden brown.
Serve warm or let rest for serving later. These chips pari great with chicken salad, cold mezza, soups and mexican dishes. Can be stored in an air-tight container for a day to two.