Feeling frustrated by the lack of snack chips fried in healthy fats (like olive oil, coconut or avocado oil, ghee, or animal fats like lard, tallow, or schmaltz), I crafted a technique and recipe for homemade baked tortilla chips that are as good as any fried version. They’re better in fact, as you’re no longer ingesting rancid, omega-6/PUFA laden, über-processed “vegetable” (actually seed) oils (such as sunflower, corn, safflower, or canola) in which just about every chip on the market is fried! (To be fair, there are numerous potato chip brands that are now fried in healthy fats. But I’ve seldom found tortilla chips made with those).

Start with fresh round corn tortillas. If you’re not making them yourself, the only ingredients should be corn, flour and lime (skip brands with preservatives or vegetable oils(!) I prefer yellow corn, but any variety (white or blue) will work. I mostly use coconut oil as my chosen fat.

Besides enhanced freshness and nutrition, making your own chips in small batches encourages you to appreciate and savor (rather than “hoover”) them, as the fruits of your labor. Rather than mindlessly plowing through a seemingly bottomless bag of store-bought, mass produced chips, homemade hand crafted chips encourage you to slow down, and recall the care taken to make each bite. That’s what I call mindful eating!