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Feeling irritated at the lack of snack chips (particularly tortilla chips) made with healthy fats, I created a technique and recipe for homemade baked tortillas that are as good as any fried version. They’re better in fact, as you’re no longer slowly poisoning yourself with rancid, uber-processed vegetable oils (sunflower, corn, safflower, canola) that about every chip on the market is still fried in!
Start with round corn tortillas. The only ingredients should be corn, flour and lime. I like yellow corn, but any variety (white or blue) will do. I prefer coconut oil as my fat, but you could use any healthy fat– lard, tallow, avocado oil, ghee, etc.
Another benefit of making your own chips in small batches is that you are more likely to savor them, as they are the fruits of your labor. While it is simple to make, it still takes effort. Rather than mindlessly plowing through a seemingly bottomless bag of store-bought, mass produced chips, you might slow to appreciate the hand crafting and care taken with each chip. That’s what I call mindful eating!
- 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
- Heat oven to 350F.
- 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.
- Spread a thin layer of fat on one side of each tortilla.
- 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.
- Lay chips head-to-tail on a single layer on two half-sheet pans lined with a silicone mat or parchment paper.
- Bake 13-15 minutes, or until they just start to curl up and just start to brown.
- Remove from oven and pour into a bowl.
- Add salt to taste (while they're still hot!)