(8 chips per serving)
4large (25 cm) tortilla wraps
1½ Tbsp (22 mL)vegetable oil
¼ tsppaprika powder
⅛ tspground black pepper
- Preheat the oven to 390°F (200°C).
- Cut each tortilla into 12 pieces and transfer the pieces to a large bowl.
- Pour half the oil over the tortillas, toss, then add the remaining oil. Toss again. Adding the oil in parts helps to ensure that it's evenly distributed between the pieces.
- Sprinkle the salt, paprika, and pepper over the oiled pieces and gently mix, ensuring all pieces have some seasoning on them.
- Lay the pieces in a single layer over two parchment-lined baking trays. Crowding all the pitas onto one tray can cause the chips to steam rather than roast, which might prevent them from getting crispy.
- Bake in the oven on the middle and lowest rack for 3 - 4 minutes. Rotate the pans and bake for another 3 - 4 minutes. 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.
- Serve the chips with your favourite salsa, dip or spread and enjoy!
- 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.
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Nutrition per serving (8 chips per serving)
Calories 160 kCal
|Total fat||7 g|
|Saturated fat||2 g|
|Trans fat||0 g|
|Total carbs||21 g|
|Dietary fiber||2 g|
|Total sugars||2 g|
|Added sugars||0 g|
|Vitamin A||2 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||0 mg|
|Vitamin D||0 μg|
|Vitamin E||0 mg|
|Vitamin K||7 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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