Baked Tortilla Chips with Fresh Pico Salsa

Method

1. 1Preheat the oven to 190°C. Stack the tortillas, cut them into triangles, toss with rapeseed oil and half of the salt, and spread evenly on baking trays.
2. 2Bake the chips for 8–10 minutes until lightly browned and crispy, checking frequently to prevent burning.
3. 3Finely dice the fresh tomatoes, red onion, seeded fresh chili, and chop the coriander leaves.
4. 4Mix the diced vegetables in a bowl with freshly squeezed lime juice and remaining salt, then serve immediately alongside the warm chips.