Baked Tortilla Chips

Directions

1. Line two baking trays and preheat the oven to 390°F (200°C)*.
2. Cut each tortilla into 12 pieces and transfer the pieces to a large bowl.
3. Pour half the oil over the tortillas, toss, then add the remaining oil**. Toss again. Sprinkle over the salt, paprika, and pepper and mix again, ensuring all pieces have some seasoning on them.
4. Lay the pieces in a single layer over the baking trays***. Bake in the oven on the middle and lowest rack for 3 - 4 minutes. Rotate the pans and bake for another 3 - 4 minutes.
5. Remove from the oven when the edges of the chips are toasted. Keep an eye on them during baking because they can easily over toast.
6. Serve the chips with your favourite salsa, dip or spread and enjoy!

Notes

• * We used top and bottom heating (not fan-assisted/convection).
• ** Adding the oil in parts helps to ensure that it's evenly distributed between the pieces.
• *** Crowding all the pitas onto one tray can cause the chips to steam rather than roast, which might prevent them from getting crispy.

Storage

• Store in an airtight container at room temperature for up to 3 days.
• If they start to lose their crispness, re-toast in the oven for 1 - 2 minutes.