10-Minute Tortilla Crackers Make an Easy Game-Day Snack

A simple recipe published by Alon Mesika and edited by Ines Shilat Yanai for Walla Food shows how to turn store-bought tortillas into crispy crackers in about 10 minutes of prep and 10 minutes in the oven. The result can be served plain or with dips such as tomato salsa, guacamole, or egg salad.

The recipe uses five tortillas, 1/4 cup olive oil, 2 tablespoons za'atar or paprika, 1 teaspoon granulated garlic, and 100 grams of grated Pecorino or Parmesan. The article says the crackers are vegetarian, dairy, kosher, and especially easy to make.

To prepare them, the oven is heated to 190 degrees Celsius and a large baking sheet is lined with parchment paper. The olive oil is mixed with the seasonings, then brushed onto each tortilla as they are stacked one on top of another to create a pile of five oiled tortillas.

The stack is cut into equal triangles or wide strips, arranged in a single layer on the tray, and topped with grated Pecorino. They are baked for about 10 minutes, until golden, then cooled completely and stored in an airtight container. The article also suggests making a spicy version by adding chili or another hot seasoning.