What could you do with a bag of tortillas? How about these easy tortilla crisps, cut into spooky halloween-themed shapes. Serve sprinkled with some small paprika alongside a fresh homemade salsa. Use our delicious Sonora Tortillas, you won't regret it!
https://www.amummytoo.co.uk/halloween-tortillas/
Preheat the oven to 200C (180C fan).
Place your tortillas on your board, one by one. Use your cookie cutters to cut out as many shapes as you can. If you find that the tortillas are tricky to cut through, give the cutter a wiggle as you push.
Place all of your tortilla shapes on two large, greased trays. Don't piled them on top of each other as this will make them less likely to turn crisp.
Spray with oil, then sprinkle with salt, pepper and paprika. Add as little or as much paprika as you like - a little goes a long way.
Bake for 5 minutes, then remove the tray from the oven and allow the tortilla chips to cool on the tray - they will turn more crisp as they cool.
First, you’ll need to peel the tomatoes. To do this, drop the into a pan of boiling water for 30 seconds, then fish your tomatoes out and drop them straight into a bowl of very cold water (add ice, if you have it). Once cool enough to handle, the skin should peel off easily.
Once peeled, slice them in half and scoop out the seeds using a teaspoon.
Chop the flesh into small pieces and pop into a bowl.
Add the finely chopped red onion, garlic, coriander, lime juice, red wine vinegar, and a pinch of salt and pepper.
Mix well, taste and season further, if needed. Transfer to a small bowl and serve with the tortillas.
Ingredients
Directions
Preheat the oven to 200C (180C fan).
Place your tortillas on your board, one by one. Use your cookie cutters to cut out as many shapes as you can. If you find that the tortillas are tricky to cut through, give the cutter a wiggle as you push.
Place all of your tortilla shapes on two large, greased trays. Don't piled them on top of each other as this will make them less likely to turn crisp.
Spray with oil, then sprinkle with salt, pepper and paprika. Add as little or as much paprika as you like - a little goes a long way.
Bake for 5 minutes, then remove the tray from the oven and allow the tortilla chips to cool on the tray - they will turn more crisp as they cool.
First, you’ll need to peel the tomatoes. To do this, drop the into a pan of boiling water for 30 seconds, then fish your tomatoes out and drop them straight into a bowl of very cold water (add ice, if you have it). Once cool enough to handle, the skin should peel off easily.
Once peeled, slice them in half and scoop out the seeds using a teaspoon.
Chop the flesh into small pieces and pop into a bowl.
Add the finely chopped red onion, garlic, coriander, lime juice, red wine vinegar, and a pinch of salt and pepper.
Mix well, taste and season further, if needed. Transfer to a small bowl and serve with the tortillas.
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