Baked Tortilla Chips
Prep time: 
Fermentation time: 
Total time: 
Yield: 8 oz
  • 8 oz (wt.) corn tortillas, about 12 6-inch tortillas
  • 2 Tbsp. coconut oil or other nutrient dense fat (tallow, lard, schmaltz, avocado oil, ghee, etc.)
  • sea salt to taste
  1. Heat oven to 350F.
  2. If the fat you're using is solid at room temperature, Heat up ½ cup water, or run a silicone spatula under hot water for 20 seconds. Dip heated spatula into the fat of your choice. this will allow the fat to be worked more easily. I use coconut oil.
  3. Spread a thin layer of fat on one side of each tortilla.
  4. Stack the tortillas (up to 4 at a time). Cut them into 8 pieces (they will take on the same shape as, surprise, tortilla chips!) Repeat until all tortillas have been cut.
  5. Lay chips head-to-tail on a single layer on two half-sheet pans lined with a silicone mat or parchment paper.
  6. Bake 13-15 minutes, or until they just start to curl up and just start to brown.
  7. Remove from oven and pour into a bowl.
  8. Add salt to taste (while they're still hot!)
Recipe by Fermenters Club at