Sticking with this week's "Creation Giveaway" theme, these make-your-own pita/tortilla chips are so quick & easy, you can make them in your oven in the time it takes to reheat leftover curry/soup. Or use them with your favourite dip or humus!!
I don't know about you, but I totally miss corn. I used to put corn in my soups, our chili, and tortilla chips with salsa, dips or guac is just awesome. (And fresh Lafferty's corn on the cob!!! OMG. Don't we have the best corn here in Essex?)
Luckily we can buy grain-free tortilla chips now!! But if you ever find yourself without, and want some crunchy tortilla/pita chips, and you have some tortillas laying around, you can easily make these. They'd be great as pita chips on a salad too!
What You Need:
Tortillas, frozen or thawed. We used both our almond (left side of photo) and cassava ones (right side of photo). If you'd like a thicker pita, with more chew, you could cut up a garlic naan too.
Olive oil (or your choice of oil) - you can also leave this out and bake the tortilla pieces by themselves, but the oil crisps them up a bit more.
Spices, optional - be creative! Pick some spices that tie into your meal. Garlic, salt & pepper, curry powder, the possibilities are endless. Want sweet chips, for a dessert dip? Try a mix of cinnamon and coconut sugar.
Turn on your oven, and set to 400F
Cut tortillas (or naan) into 6 triangles (or squares)
Toss/drizzle with olive oil, then your spices, and spread on a parchment lined baking sheet
Bake for 5-10 minutes, until golden brown and crispy
Let cool for 2 minutes (they're super hot!)
Enjoy!! We enjoyed ours with a chickpea curry, topped with some crunchy broccoli sprouts, for a delicious dinner.
Share your photos with us, and inspire others with your yummy creations! We can't wait to see what you make next.