Servings: 4 · Prep Time: 10 mins · Cooking Time: 15 mins
Total Time: 25 mins

Dinner | Snacks

These are one of the most simple, versatile and tasty tortilla chip recipes you will find. They are incredibly easy to make, keep for up to a week in a sealed container. They are great with homemade dips or as nachos with some beef mince, grated cheese, sour cream and guacamole. You can add any spices you like with them, to add your own twist. This really is a foolproof recipe and one of our favourites.


  • ground brown linseed (100g)
  • warm water (100ml)
  • parmesan (10g)
  • smoked paprika (1 tsp)
  • sea salt (generous pinch)


Preheat oven (or airfryer) to 170C.
Combine all the ingredients, mix together and they will come together in to a ball. Allow them to sit for a couple of minutes to soak up all the liquid.
Once you are able to pick the ball up, pop it between two sheets of greaseproof paper.
Roll out to about 3mm thick. You want these to be tortilla chip in thickness. If you are using an air fryer they will crisp and puff up. If you are using an oven, they will crisp up.
Score in to triangles and pop on to a greaseproof sheet on a baking tray. Roll out the dough again and continue to repeat the process until all used up.
Pop in the oven and bake for 5 minutes before checking and then bake for a further 5 minutes until golden and firm. They will continue to cook when you take them out so just make sure not to overcook them.
If you are doing so in the air fryer, they take 5 minutes maximum. You may need to do in batches and spread them out.