All week I had been craving tortilla chips, literally every night. So when the weekend came along I decided to hop into the kitchen and make some from scratch to kill the craving once and for all. The tortilla chips were so simple to make, they were ready in 15 minutes. To go with the chips I needed to make some sort of dip. I decided to go with a low fat, oil free sweet chilli hummus which went perfectly with the tortilla chips.
In total the recipe took me about 25-30 minutes to make everything. Its a great recipe to whip up when you have some friends over or when you’re watching a movie. There perfect for sharing 🙂
~ What you’ll need ~
For the tortilla chips:
4 corn/ wholewheat wraps
For the sweet chilli hummus:
400g chickpeas, rinsed and drained
2 cloves garlic, chopped
3 tbsp sweet chilli sauce
1/2 a squeezed lemon juice
1 tsp Bragg’s Liquid Aminos
5 tbps water
~ What you need to do ~
Heat up your oven to 190c and start with the tortilla chips, to save time place the wraps one on top of the other and cut them into four quarters. Then cut each quarter into triangle shapes.
Next for the hummus simply add all of the ingredients into a blender and blend until smooth. Add as much water as you please to make a consistency of your preference. When it’s done, serve the hummus mixture in a ramekin and put your tortilla chips into a bowl.