Tortilla chips

Spread them in a single layer on a baking tray and heat at 160 °C for 3–5 minutes. Let them cool briefly; they crisp as they cool.

Yes. Brush or lightly spray corn tortillas with oil, cut them into wedges and air-fry in a single layer at 180 °C for about 5–7 minutes, shaking the basket once. Watch closely near the end, as they can brown quickly.

They’re good with guacamole, refried beans, pico de gallo and queso-style cheese dip. Crush them over chilli or a salad for a crunchy topping.

Arrange the chips in a shallow ovenproof dish, scatter over grated cheese and toppings such as beans, cooked mince or sliced jalapeños, then bake at 200 °C until the cheese melts, about 5–8 minutes. Add fresh salsa, avocado or soured cream after baking.

Seal the packet tightly or transfer the chips to an airtight container, then keep them in a cool, dry cupboard. Moisture makes them stale, so avoid storing them beside a steamy hob.

Yes: crush them finely and use them to coat chicken, fish or vegetables, or sprinkle them over a bake. They are already salted and often seasoned, so use less added salt and choose plain chips if you want control over the flavour.

Usually: corn tortillas are cut into wedges and fried or baked until crisp. The name reflects the tortilla they come from; recipes and seasonings differ, so some packets contain added flavourings.

Chips made only from corn, oil and salt are naturally gluten-free, but flavourings or production cross-contact can change that. If you need to avoid gluten, check the ingredient and allergen information on the packet.