I had some amazing nachos out for a dirty dinner date with the girls a couple of weeks ago, made with freshly deep fried tortilla strips and far too much cheese, they were incredible!
We make tortilla chips at home a lot, not necessarily because they are that much healthier than shop bought ones but at least I know if done at home they are free from nastily sourced palm oil (I’m looking at you, Doritos) or too much salt and preservatives.
These ones are baked, ready in 15 minutes and perfect with a fresh salsa dip! They make the perfect pre dinner nibble with a generous gin and tonic in the summer.
Boomboom Easy Tortilla Chips
Tortilla wraps
Rapeseed oil
Smoked paprika
Sea salt
Heat your oven to 175.
Cut your tortilla wraps into 8 with some decent kitchen scissors and arrange on a baking tray. Brush both sides liberally with rapeseed oil then dust with paprika. Don’t pack them too tightly on the tray or they won’t crisp up.
Bake for ten minutes then turn the heat up to 200 for another five minutes.
Bake until crispy then allow to cool slightly. Sprinkle with a little sea salt then serve with salsa and maybe a little cocktail on the side.
variations: leave the paprika out or swap for some dried herbs or any seasoning mix or even just salt and pepper! These are great made with wholemeal or traditional white tortillas.
Food. Boom. 
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