- 4 flour tortillas (we liked Discovery Chilli & Jalapeños Tortillas)
- 2tbsp olive oil
- for the dip
- 2 x 400g cans white beans, drained and rinsed (we used cannellini and butter beans)
- juice 1 lemon
- 4tbsp extra virgin olive oil, plus extra for drizzling
- 2 garlic cloves, crushed
- large pinch smoked paprika, plus extra to garnish
Heat the oven to 190 C, 170 C fan, 325 F, gas 5. Cut each tortilla into 8 triangles, like you would a pizza, then brush with oil and sprinkle with sea salt. Bake the tortillas on a baking sheet for 10 minutes until crisp and golden.
In a food processor, whizz up all the dip ingredients with seasoning to make a smooth but thick mixture. Drizzle with additional extra virgin olive oil and sprinkle with the extra paprika.
These tortilla chips are a perfect alternative to the shop-bought version - they're much crispier as well as being lower in salt. They will keep in an airtight container for up to 5 days but they're so delicious, we don't think they will last that long