Garlic & Fennel Baked Chips
The perfect chip to dip into cool hummus
Ingredients
- 0.25 tsp Fennel Seeds
- 1 Clove Garlic
- Oil Olive, Vegetable, Sunflower
- 4 Flour Tortilla Wraps
- Pinch Salt
Instructions
- Preheat the oven to 180° Fan or 200° Conventional.
- Put the Fennel Seeds into a mortar and crush with the pestle You could easily cross chop these with a chefs knife.
- Mince the Clove of Garlic and mix with 8 tbsp of Oil of your choice.
- Take your Tortilla Wraps and place one on a large plate.Brush the Oil and Garlic all over the top of the Tortilla Wrap.Sprinkle with the Fennel & a pinch of Salt.
- Flip the Wrap and repeat the Oil, Fennel & Salt application.
- Using a knife or a pizza wheel cut into your desired shapes.
- Repeat with the remaining Tortilla Wraps.
- Place Chips onto a baking tray in a single layer.Bake in the oven for 8 – 10 mins until the chips have crisped and the edges. turned golden.
- Remove and pile onto plates.
Notes
LEFTOVER TIP
These are lovely as a snack or on a picnic. I sometimes use them as croutons for salads for added texture.Crumbled pork sausage and scrambled eggs turns these into a glorious brunch version of nachos. If you wanted you could add cooked peppers or tomato as well.