In a bowl, place the olive oil and a pinch of each seasoning: salt, herbal pepper, basil, chilli, and smoked sweet paprika. Mix thoroughly.

Lay the tortilla flat on a cutting board. Evenly spread the prepared spice mix on it. Cut the tortilla into triangles: divide it into 16 triangular pieces or cut it in half and then each half again in half, and then each strip into small triangles. Arrange the triangles on a baking sheet lined with parchment paper, leaving a small gap between each. Place in an oven preheated to 180°C (356°F) and bake until lightly browned, about 8-12 minutes. Be careful not to over-brown the nachos.

Remove from the oven as soon as they brown. The nachos should harden and become crisp a few minutes after removing from the oven. Store in an airtight container.