Zero Waste Tortilla Chips

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

Method

1. Preheat your oil to 180˚C in either a deep fryer or deep pan 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.