RECIPES
About the Recipe
Ingredients
6 Wholewheat tortilla
400ml rapeseed oil for frying
Generous pinch of sea salt and chilli flakes
For the salsa
6-8 vine tomatoes, diced
2 cloves of garlic, chopped
¼ red onion, finely diced
½ red chilli, deseeded and finely chopped
2 tbsp of chopped coriander
Zest and juice of 1 lime
Pinch of sea salt
Preparation
1. Preheat your oil to 180˚C and prepare your salsa. For the salsa place all ingredients in a bowl and blitz with a stick blender until smoother – but keeping a little texture. Season to taste.
2. Cut your tortilla wraps into triangles and fry in the hot oil in batches. Deep fry for 3-4 mins or until the tortilla turns dark brown. Remove onto a sheet of kitchen roll or a wire rack. Season with sea salt and chilli flakes whilst still warm. Toss to coat evenly in the seasoning. Serve the chips warm with your freshly made salsa and some guac.