Baked Tortilla Crisps & Toasted Sesame Bagels
Here are a couple of easy to make, crunchy, crispy snacky things to accompany dips and dunks. Just the thing for the festive season!
Baked Tortilla Crisps
Brush 4 soft wheat (flour) tortillas on both sides with 3 tablespoons olive oil, stacking them as you go. Slice into wedges and arrange on baking sheets lined with baking (parchment) paper. Sprinkle over poppy seeds and a little flaky sea salt. Bake for 5 or so minutes in an oven preheated to 190°C (375°F), until lightly golden; be vigilant, they go from mid-brown to dark brown in the bat of an eye. Tip into a large roasting tin to cool, then store airtight. Use within 24 hours.
Toasted Sesame Bagels
Cut 4 sesame bagels in half vertically then cut each half-bagel into 7–8 thin pieces. Brush slices on both sides with olive oil; you’ll need about 100ml (about 3½ fl oz) all up. Arrange on baking sheets lined with baking (parchment) paper, and sprinkle with sesame seeds and a little flaky sea salt. Bake for about 7 minutes in an oven preheated to 180°C (350°F), until lightly golden; don’t leave them unattended because if they darken too much they become brittle and taste burnt. Tip into a large roasting tin to cool, then store airtight. They’ll keep fresh for a day or two.