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Tortilla Crunch


Makes 85g / approx.

Cooks In

less than 60 minutes

This Tortilla Crunch recipe was inspired by Christina Tosi's - Momofuku Milk Bar Cornflake crunch. It is a crunchy corn topping which is delicious sprinkled over ice cream or breakfast yogurt. It can also be used as cake decoration or usefully as a gluten free pie crust / base! A great way to use up any left over corn tortillas you may have.


  1. Preheat oven to 140°C/ 120°C fan.
  2. Lay the tortillas on the baking rack and bake for about 20 mins, or until just golden but completely dry and crisp.
  3. Place the tortillas in a plastic bag or between cling film and using a rolling pin, roll over them until they are crushed into an even crumb.
  4. Put the crumbs in a bowl, add the sugar, milk powder, salt and toss together to mix. Then add the melted butter and toss again until even coated. 
  5. Spread the buttery crumbs on a silicone/parchment covered baking tray and bake in the oven again (at same temperature as before) for another 20 mins until golden and smelling great.
  6. Cool completely, store in a airtight plastic container and they are ready for use!
  7. To use as a pie base, use crumbs in the place of any digestive biscuit base recipes. Take the crumbles and add 25g melted butter, mix and press into your pie tin evenly.
  8. Or to 'pimp' up a quick dessert, just sprinkle over ice-cream!