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Add the remaining chilli powder and paprika, the ground coriander ... Meanwhile, make the tortilla chips. Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns ...

Toss them with olive oil and a dash of cumin or chilli powder ... nutmeg or smoked paprika. Bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. Parsnip chips are a delicious ...

Add the garlic, oregano, bay leaf, cumin, chilli powder, paprika and coriander stalks and ... and adding extra accompaniments such as tortilla chips, jalapeños and salad.

This vegetarian take on chilli con carne, from Nagi Maehashi’s latest cookbook, is on the table in under an hour and is hugely versatile – scoop it up with corn chips, stuff it into jacket potatoes or ...

While its composition may vary between venues, the (mostly) deep-fried, beige-coloured dish typically involves hot chips seasoned with spices including chilli, paprika, onion and garlic powders.