Recipe from Vegan Fakeaway by Katy Beskow (Quadrille, £15) Photography © Luke Albert.
These hot, loaded tortilla chips are perfect for sharing as an appetizer, or as a cheeky snack. Melted vegan cheese, green chillies, tangy gherkins and meaty little slices of sundried tomatoes top freshly baked tortilla chips; serve with chive mayonnaise for a cooling dip.
4 large soft white tortilla wraps, sliced into triangles
2 tbsp sunflower oil
pinch of garlic powder
100g (3½oz) medium-strength vegan cheese, grated
1 green chilli, thinly sliced into rounds
6 sundried tomatoes in oil, drained and roughly chopped
2 small pickled gherkins, sliced into rounds
handful of chives, finely chopped
2 tbsp chilled vegan mayonnaise
pinch of sea salt and black pepper
extra-virgin olive oil, for drizzling
pinch of smoked paprika
The toppings can be prepared up to 3 days in advance, then kept in airtight containers in the fridge.
Preheat the oven to 180°C/350°F/ gas mark 4.
Arrange the tortilla triangles in a large, deep baking tray and drizzle over the sunflower oil. Rub the oil over the triangles evenly. Sprinkle with garlic powder, then bake for 5 minutes until just crisp.
Carefully remove the baking tray from the oven and sprinkle over the grated cheese, chilli, sundried tomatoes and gherkins.
Return the tray to the oven and cook for a further 3–4 minutes until the cheese begins to melt.
Meanwhile, mix together the chives and mayonnaise in a small bowl, reserving a few chives for serving. Season to taste with sea salt and black pepper, then finish with a drizzle of olive oil.
Remove the tortilla chips from the oven and transfer to a large serving plate along with the chive mayonnaise. Dust over a pinch of smoked paprika, scatter over the reserved chives and serve.
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