Salty, crunchy corn chips are admittedly one of my vices. The only danger is they are so morish before you know it, the whole packet is demolished and you’re ridden with guilt. So to solve that issue, I decided to make my own chips so I know they aren’t overloaded with salt and oil. And trust me, they taste just as good (if not better!)
8 white corn tortillas olive oil spray 1 tablespoon dukkah two pinches of sea salt
Preheat the oven to 200°C.
Cut the tortillas into eighths and then spread out on two lined baking trays.
Spray lightly with olive oil then sprinkle the dukkah and salt over the ‘chips’.
Bake for 10 to 12 minutes or until lightly browned.
Enjoy on their own or serve with your favourite dip.