Healthy Tortilla Chips (Use Up Leftover Wraps)
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In recent months I’ve been trying really hard to limit my food waste – it’s good for the environment as well as being money-saving too. Sometimes we’re left with a situation where we’ve bought an ingredient to make one dish and are left with a fair amount leftover. In this case, it’s tortilla wraps. So, I’ve been looking for ways to use them up and my favourite way is these healthy tortilla chips.
One thing we always seem to have leftover in our house are tortilla wraps. I’ll buy a pack, usually to make Burritos, we’ll use three (one for me, two for him) and then rest then get left.
I’m not hugely keen on wraps for lunch with a cold filling and Pete tends to take a hot lunch to work with him. So more often than not they’re left at the back cupboard going stale.
I’ve mentioned before how I’m trying to really cut back on food waste so I’ve been looking for ways to use up everything I can – in this case before the wraps go stale.
Making Healthy Tortilla Chips With Leftover Wraps
These homemade healthy tortilla chips are yummy and actually make a great alternative option to munching on normal (fried) crisps in front of the telly on a Saturday night.
Personally, I like to dip them in low-fat hummus but you can, of course, use them with any dip you fancy. They can also be served as a side with Chilli Con Carne or as a base for Nachos. This is also a really simple recipe for kids to try out – my best friends little boy loved these when I took them to a BBQ recently.
Prep time: 5 Minutes
Cooking time: 10-15 Minutes
Ingredients: Healthy Tortilla Chips
- Tortilla Flour Wraps (as many as you want to use up)
- Salt & Pepper
- Fry Light
- Paprika
Instructions
- Preheat the oven to gas mark 5 (374°F or 190°c)
- Cut the wraps into triangles – I find scissors or a pizza cutter easiest.
- Spread the triangles out on a baking tray and lightly spritz with Frylight – avoid overcrowding – cook in batches if necessary
- Season with the salt, pepper and paprika (be as generous as you like)
- Bake for 6-7 minutes and then turn the chips over.
- Continue cooking for 3-4 minutes. They should be golden by this point but cook for a little longer if needed. Keep a close eye on them as the go overcooked very quickly and the edges catch too!
- Serve warm with accompaniments of your choice.
These will keep for several days in a sealed Tupperware container so can be made ahead of time if needed.
