I like to make my own corn chips because that way I know exactly what’s in them. Serve with salsa or guacamole.
Prep time: 5 mins
Cook time: 30 mins
- 8 fresh corn tortillas
- 1 tbsp neutral oil
- 1 tsp flaky salt
- Preheat oven to 150˚C and line 2 shallow roasting trays with baking paper for easy cleanup.
- Brush tortillas liberally with oil and sprinkle with salt. Stack tortillas and cut into 6 wedges. Arrange in a single layer on the prepared trays. Bake until golden and crispy (about 30 minutes). Allow to cool before storing in an airtight container.
- For spicy corn chips, add a little Mexican or Cajun spice mix with the salt.
This recipe is from new TV series Annabel Langbein The Free Range Cook: Through the Seasons. For more great Annabel Langbein recipes see annabel-langbein.com