These yummy homemade cheesy baked tortilla crisps with Grana Padano are perfect for party food, snacks, lunch boxes and picnics!
Course: Party Food, Snack
Cuisine: Mexican, Vegetarian
Author: Grace Hall
4 tortilla wraps
2TbspVegetable oilor oil spray
125gGrana Padano cheese
Start by preheating your oven to 180°C (Gas mark 4/350°F). Brush or spray 2 large baking trays with oil.
Stack the tortilla wraps in a pile on a chopping board, then using large knife, cut them into triangles.
Place the tortilla triangles on the oiled baking trays, spreading them out in a single layer.
Brush or spray with the oil, then flip them all over and oil the other side too.
Finely grate the Grana Padano cheese. Generously sprinkle the grated Grana Padano over the oiled tortilla pieces.
Bake in the oven for 5-8 minutes until crispy and starting to brown round the edges. Make sure you keep a sharp eye on your tortilla chips as they cook as they can burn very easily.
Once baked and crispy, remove from the oven and leave to cool for 10 minutes on a wire rack. Serve with our easy homemade child-friendly guacamole.
Note: If not serving immediately, leave the tortilla chips to cool completely before storing in an airtight container until ready to use. As long as they are cooled properly before storing, the tortilla chips should stay crispy for 2-3 days.