Ingredients
| 3 x 8-inch wraps | |
| olive oil spray |
I like to make a tostada-like cracker using wraps (which can be gluten free), as they are crisp and quite sturdy for holding toppings, but don’t shatter like a cracker would. Alternatively, you can use corn chips or tostada, crostini, baby cos lettuce cups or any other crispy base.
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Instructions
| 1. | Heat the oven to 160°C. |
| 2. | Cut the wraps into 5 even strips and lay out on a baking tray (you may need two trays). |
| 3. | If you want bite-sized crackers, cut each strip into 3-4 pieces. |
| 4. | Spray with oil then sprinkle with flaky salt. |
| 5. | Bake for 15-20 minutes, swapping the trays around halfway through. |
Recipes & food styling Fiona Smith / Photography Tony Nyberg / Styling Fiona Lascelles
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