This really came about because we needed something to put in a pic we were shooting for the Red Kidney Bean and Lime Dip...and voila, a new delish snacky thing was born. Super simple, quick in an emergency but stand alone perfect for any occasion requiring chips for dipping, may I present Tortilla Triangles. (Thanks Ella, genius thinking!)
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- 6-8 Tortillas pre-made or bought Recipe
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon smoked paprika
- 2 Pinches pink salt flakes BUY
- 1/2 Teaspoon chilli flakes
- 30 Grams parmesan approx, maybe more
Preheat oven to 150°C and line 2 trays with baking paper.
Cut the tortillas into wedges, or triangles. Lay on the prepared trays.
Put EVOO and seasoning into a small bowl and stir, brush generously onto the triangles.
Use a microplane to grate Parmesan on top of the tortillas.
Bake for up to 30 minutes until crisp and just golden. They will become more crispy after they cool down. If they soften up after keeping them, just return them to the oven for a few minutes before serving.