Ingredients
| 8 corn tortillas | |
| 2 tablespoons sunflower, rapeseed or avocado oil |
Instructions
| 1. | Heat the oven to 200°C. |
| 2. | Brush the tortillas with a little oil and sprinkle with salt. |
| 3. | Cut each tortilla into 6-8 wedges and arrange on an oven tray. |
| 4. | Bake for 10 minutes until crunchy. |
| 5. | Cool and store in an airtight container until you are ready to use them. |
Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Sara Black
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