Start by preheating your oven to 180°C (Gas mark 4/350°F). Brush or spray a couple of baking trays with olive oil.

Take snowflake cookie cutters and cut as many snowflake shapes as you can from the two tortilla wraps.  I used some nesting snowflake cutters that I found in Sainsbury's, but I've also found this set and this set on Amazon UK which would work just as well.

I also used mini bento cutters in various shapes to cut patterns into the snowflakes - you could do this freehand with the tip of a small sharp knife but the mini cutters made it a lot quicker!

Carefully place the tortilla snowflakes onto the oiled baking trays. Brush or spray them with oil and sprinkle over a little bit of salt (optional). You could also them with sprinkle sesame seeds for extra flavour and texture if you like them.

Bake in the oven for 5-10 minutes until the snowflakes are starting to brown round the edges and are crispy. Do keep a sharp eye on them a 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 houmous or another dip of your choice.