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Nutrition: per serving

  • kcal385
  • fat7g
  • saturates1g
  • carbs71g
  • sugars2g
  • fibre4g
  • protein9g
  • salt0.9g
    low
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Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Mix the oil with the Cajun spice mix. Brush the spiced oil over tortillas, stacking the tortillas on top of each other as you go. Cut the stack into 8 wedges. Separate the wedges and evenly spread out on baking sheets and bake for 6-7 mins until golden and crisp.

Recipe from Good Food magazine, July 2012

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.3 out of 5.4 ratings

pesan

made this with various flavours family love them with or without dips.

kirst48pal

question

How long will they last and where should I store them, fridge or on the counter?

bars

A star rating of 5 out of 5.

Easy and surprisingly tasty. Brushed seeded flat breads with oil and paprika mixed and didn't use any salt. Cooked 5mins each side. They stayed crisp for days in a Tupperware box. Great with home made hummus.

oliverratcliffe

These are surprisingly good, try and get a smooth cajun mix as my first one had some chunky spices which burnt but otherwise lush!

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