Tortilla Triangles
These crunchy snacky things go the distance for any occasion as dippers, with hummus, dips or anywhere you would normally use corn chips or otherwise!
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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Need
- 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
Do
- 1
Preheat oven to 150°C and line 2 trays with baking paper.
- 2
Cut the tortillas into wedges, or triangles. Lay on the prepared trays.
- 3
Put EVOO and seasoning into a small bowl and stir, brush generously onto the triangles.
- 4
Use a microplane to grate Parmesan on top of the tortillas.
- 5
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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
