Tortilla chips with garlic and chipotle salt

This is unashamedly a cheat’s version of those addictive bagged snacks that turn your fingers fluorescent orange. These tortillas are fresher, tastier and healthier, as they’re not deep-fried. The golden rule is to watch the chips like a hawk, as they burn in a flash.

1 good-quality corn tortilla per batch

1 tsp garlic flavoured olive oil, or plain is fine

sea salt flakes

chipotle powder or smoked paprika

garlic granules

Makes: 8 chips per batch

Takes: 10 minutes per batch

Preheat the oven to 180°C/350°F.

Lightly brush the tortilla on both sides with oil, making sure you brush right up to the edges. Using a pizza cutter or sharp knife, cut into 8 equal pieces. Arrange in a single layer in a 30 x 20 x 5-cm roasting tray and bake for 5–6 minutes, turning over halfway through. They will crisp up more as they cool.

While the chips are hot, sprinkle with salt, chipotle powder or paprika and garlic granules.