(NEW) SEEDED CHEAT'S LOW-FAT TORTILLA CHIPS, Almost Instant, high-fibre, Easy-Peasy

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 Almost as easy as buying a packet but much better for you...

Freshly oven baked tortilla chips with a mix of Zatar seasoning and Smoked Patrika
'Fab replacement for bagged crisps/tortillas; really crispy, more-ish & satisfying.'  

If you watch your weight and cholesterol, cravings for a bag of commercially produced potato crisps (chips, in American parlance) or tortillas.  If it's once in a while, giving in is easy.  

But after getting used to - and enjoying - a regime of home-made treats where salt and fat are controlled, and preservatives and additives ruthlessly cut (such as roasted spiced chickpeas and stovetop popcorn) commercial chips & tortillas no longer appeal.

So the discovery of some wholewheat and plain flour tortilla/wraps with linseed and poppy seeds* was a chance to experiment. 

The tortilla wraps were, after all, relatively healthy: high in fibre and with some Vitamin D, good for natural immunity. 

But in the same way that thinly sliced baguettes make great crostini canapés, so chopped up tortillas make great crispy crunchy tortillas when flash fried or - for the cholesterol phobic - baked.

The baked ones have an almost cracker like texture, but thinner and better.  The fried ones were just like my old favourites from Whole Foods - ultra crispy and a real treat - but the layer of oil, however thin, was guilt-inducing.  

I know which ones I like best but like the good girl (!) I try to be, will stick to the oven-baked version unless it's a very special occasion.

Both recipes are below.

Cost: £1'ish plus cost of seasoning

Makes: equiv. one large bag crisps but 2 wraps make a generous portion for 1

Ingreds:

wholemeal seeded wraps

olive or vegetable oil

salt & pepper

Garnishes:

• Zatar seasoning(Middle Eastern style blend) of sesame seeds, sumac, thyme, marjoram, oregano, basil, salt
• smoked paprika
• 67's Middle Eastern Spice Mix

Method:

1. 

   Tortillas cut any which way

   Cut wraps in half, then into tortilla-sized pieces.
2. Oven-baked: Preheat oven to 180C/350F; line a baking tray with grease-proof paper, spray lightly with olive oil; lay out tortillas, spray lightly again and season lightly with salt and pepper.  Bake 10 mins, turning once, or until golden brown and crispy.  Cool on a baking rack.
3. Deep-fried: Pour 1inch/2 cm veg oil (sunflower is ok) no more than halfway up a pan (67 uses a medium saucepan or wok); heat until a thermometer registers 180C or until a small cube of bread turns brown in 20-30 seconds; toss in tortilla chips but don't crowd the pan; the tortillas will brown quite quickly; use a spider or slotted spoon to flip them over until brown;  remove with slotted spoon and deposit on paper towels to soak up excess fat; continue until all tortillas are cooked
4. Garnish with spices of choice; leftovers store well in an airtight tin

*M&S

Comments:

'Absolutely delighted by these; oven or hob needs to be on only a few minutes. The tortillas are really crispy with enough seasoning to make them more-ish without going over the top. I am never going back to commercial stuff!' Retired writer

Spider from Chinese supermarket; 

metal versions also available

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This recipe has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.