Paprika Cumin Tortilla Chips

So you buy a pack of 8 tortilla wraps for yourself and you get pretty sick of them after having just 2, what do you do with them? You can make your own flavoured tortilla chips with them and you’ll fool your flatmates into thinking you bought them when you know it cost you hardly anything.

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This is a great way to use up your leftover tortilla wraps and is a cheaper and healthier alternative to your shop bought tortilla chips which can often be loaded with salt and fat because these are baked in the oven instead of deep-fried yet still maintain their crispness as long as they are kept in an airtight container.


2 tortilla wraps

1 tsp smoked paprika

1 tsp ground cumin

¼ tsp dried chilli flakes

1 tbsp rapeseed oil

¼ tsp salt


Preheat the oven to 200˚C

Chop up the tortilla wraps into triangle shapes.

Put them into a large bowl and sprinkle over the spices, salt and oil and toss them with your hands until all of the tortilla chips are covered with the spices and oil.

Arrange them on 2 baking trays in one layer, leaving some space between them.

Bake them for 6 – 8 minutes until they are crisp around the edges.

Serve alongside dips for a party or just to have as a snack on their own.

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One thought on “Paprika Cumin Tortilla Chips

  1. Pingback: Chickpea Chilli Con Carne | Andrew in the Kitchen

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