Lime and black pepper tortilla chips

Now, I can’t call this a recipe but seeing as tortillas seem to come in unreasonable numbers, I figure I should share one of my favourite ways to use them up. Six is too few, eight is too many if there’s only Matt and I, but I never mind a couple left over when I can turn them in to these tasty chips. They’re crisp and zingy with a little bit of heat from the cracked black pepper.

You can do this with flour, whole wheat or corn tortillas.

Simply rub tortillas on both sides with a cut lime, cut in to triangles and sprinkle with cracked black pepper and a little salt. Grill at around 170 degrees for 5 minutes each side. They’re lovely as a snack on their own served warm but for something more substantial pair them with something to dip them in. Think salsa, refried beans, left over chilli, sour cream, guacamole.