• Corn tortillas
  • Vegetable oil
  • Salt
  • Sour cream
  • Cheddar cheese, grated
  • Guacamole:
  • 1/2 red onion
  • 1-2 tablespoons coriander
  • 2 avocados
  • 1 tomato, seeded
  • 1 lime
  • Salt & pepper, to taste
  • 1 green chilli
  • Pico de Gallo:
  • 2 1/2 tomatoes, seeded and finely chopped
  • 1 small garlic clove, crushed
  • 1 green chilli, finely chopped
  • 1/2 red onion, diced
  • 1 lime
  • 1-2 tablespoons coriander
  • Salt & pepper, to taste


  1. Lightly oil 2 baking trays. Place a corn tortilla on a cutting board and lightly oil the top of that tortilla before adding the next one on top. Repeat until you have oiled the top of each tortilla.
  2. Cut the stack of tortillas in half and half again to create quarters. Cut each quarter in half again until you have 8 triangles per each tortilla. Spread out the triangles over the two trays making sure none overlap.
  3. Season with salt and (optional) cayenne pepper.
  4. Bake in a preheated oven at 190°C for 6 minutes. If tortillas aren't slightly golden, flip and cook them for a further minute or so on the other side. They may feel soft when they come out the oven but they will crisp up after a couple minutes of cooling.
  5. I like to enjoy mine by melting cheese over the top and serving with pico de gallo, guacamole and sour cream.
  6. For the guacamole, add a tablespoon of red onion and coriander into a pestle and mortar and crush to release flavours. Add avocados 1 at a time and mash until desired consistency.
  7. Transfer to a bowl and mix together with remaining onion and coriander, tomato, chilli and season with salt & pepper.