Step 1

Cut each tortilla into 8 triangles. Stir together the salted butter and sunflower oil and brush each triangle with the mixture on both sides.

Step 2

Stir together the raw cane sugar and cinnamon until combined then dredge each triangle until fully coated. Dust off the excess and lay onto a plate.

Step 3

Line the bake tray with a small piece of parchment then lay 4 triangles on top. Flip the unit down to horizontal position and push the lever back to lock in place and insert tray into the unit.

Step 4

Select BAKE, select HIGH temperature and set the timer to 16 minutes. Select
START/STOP to start. Cooking will begin when tray is correctly inserted. Bake for 2 minutes before flipping and cooking for a further 2 minutes. Once baked remove and set aside on a plate. Working in batches of 4 repeat cooking instructions until all chips have been baked. Serve with nutella and fresh strawberries if desired.

Notes:

The chips are best served after baking but can be stored in an airtight container at room temperature for up to 48 hours.

Any left over cinnamon sugar can be stored in an airtight container and added to hot drinks, sprinkled over yogurt or fruit, or substituted in baked goods.