How to be Gluten-Free and Keep Your Friends by Anna Barnett

Author:Anna Barnett
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2018-12-11T16:00:00+00:00

Corn Chips / Thyme Salt

SERVES 4–6

4 corn tortillas, cut into bite-sized triangles

drizzle of oil

THYME SALT

1 tbsp sea salt flakes

6 sprigs of fresh thyme, leaves removed

Preheat the oven to 190◦C / 375◦F / gas mark 5.

Place the tortilla triangles on a non-stick baking tray (pan) or line the tray with parchment paper first.

Drizzle with a little oil, then roast until golden – around 10–12 minutes.

For the salt, simply muddle together the thyme leaves and the sea salt flakes. Once combined, sprinkle over the corn chips while they’re still warm.

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