Cheat’s seeded crackers

These crunchy cheat’s crackers will be your friend for life. They will repeatedly save your bacon when you have friends coming over and only a packet of tortillas turning crusty in the fridge. Aside from being a brilliant way to use up surplus tortillas, these little belters are great with dips, and deceptively easy to make, though they give the impression you’ve gone to quite a lot of trouble. I’ve used chia seeds on top because they’re packed full of omega-3 fatty acids and help aid digestion, and also cumin and the Middle Eastern spice mix of za’atar, but you could play around with the flavours and try onion or poppy seeds, or even fennel or coriander seeds.

INGREDIENTS

1 egg

1 tablespoon ground cumin

pinch red chilli flakes

sea salt

freshly ground black pepper

5 wheat or durum tortillas

1 tablespoon chia seeds

1 tablespoon za’atar spice mix

SPECIAL EQUIPMENT

pastry brush

METHOD

Preheat the oven to 180°C.

Beat the egg with the ground cumin, chilli flakes, and a little salt and pepper. Use a pastry brush to brush the spiced egg wash over the tortillas. Scatter with chia seeds and za’atar, then cut each tortilla into triangles with scissors. Bake for about 10 minutes until crisp and golden, turning them over halfway through cooking. Keep a really close eye on them when you’re baking them though, as they can easily burn because they’re so thin.

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