I made tortilla crisps for yesterday’s lunchbox, and thought I’d share the recipe, as it’s a quick and easy way of making ‘healthy’ crisps, a great way to use up left-over tortilla wraps and they make a great snack.
All you need to make them is a tortilla wrap or two, a cookie cutter or a sharp knife, some olive oil and some seeds for sprinkling (optional).
Take each wrap and cut shapes from it using a cookie cutter. I used a butterfly, but you could use any shape or alternatively slice the wrap up into shapes such as triangles using a sharp knife.
Take each piece and brush the back with oil, then place it oil-side down on the baking tray and brush the ‘front’ with oil too. Sprinkle all or some of the shapes with seeds as wanted; I used sesame seeds for some of mine but other small seeds such as poppy seeds would also work well. If you used cutters for your shapes, feed the leftover scraps to a passing hungry husband or child!
Bake in a pre-heated oven at 180°C (Gas mark 4/350°F) for about 10 minutes, until the shapes start to brown around the edges and are crispy. My oven can be quite temperamental, so mine only took about 8 minutes; I would recommend keeping an eye on them as they cook just in case.
Transfer to a wire rack to cool (or improvise as I did if you can’t be bothered to find it!).
Once cool, store in an airtight container. They will keep well for a couple of days at least.