CORN TORTILLA CHIPS WITH SALSA AND SAUERKRAUT

3 tortilla or corn wraps
5 Tbsp RAW Greek Extra Virgin Olive Oil
1 Tbsp Smoked Paprika
4 large vine tomatoes, finely chopped
Small bunch coriander, finely chopped
2 Spring onions, thinly sliced
Half a lemon, juiced
2 heaped tablespoons RAW Fresh Sauerkraut - Classic
Salt and pepper, to taste

1. To make the tortillas, heat the oven to 200°C (180°C fan-assisted).
2. Cut the tortillas into triangles with scissors. Drizzle with olive oil and sprinkle with paprika and salt and pepper.
3. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
4. To make the salsa, combine the tomatoes, coriander, spring onion and mix well. Add lemon and season and mix again. Add sauerkraut and mix for a final time.
5. Serve and enjoy!