I love crunchy food. And when I say crunchy I mean food that crunches when you bite into it, like tortilla chips and potato chips and crackers. But a lot of these foods have unsavory ingredients or are fried at high temperatures with vegetable oils that I’m trying to avoid. Sometimes I just indulge in those chips that I crave, but I was so happy to find this easy was to make baked tortilla chips at home. I find this technique perfect for when you want a little bit of crunchiness to go with your dinner.
For John’s birthday, Matt cooked up a big vat of chili deliciousness. It was 4 pounds of grass-finished local beef, locally grown peppers and tomatoes that we had frozen since the summer, garlic and onions from our winter CSA, and a pound of kidney beans lovingly prepared at home. Amazingly delicious! We ate our fill and then saved the rest for later. Last week, I pulled out the leftovers to defrost and decided to serve it along side my first batch of homemade sour cream (a story for another time) and some baked tortilla chips. Here’s how you can get your own:
Easy baked tortilla chips
- Corn tortillas (store bought or homemade)
- Coconut oil (heat if needed to bring to liquid form)
Preheat oven to 400 degrees. Lightly coat or brush both sides of each tortilla with coconut oil. Stack prepared tortillas on top of one another. Use a knife to cut through the stack twice, making four equal chips out of each tortilla. Arrange tortillas in single layer on a baking sheet. Don’t worry if they touch as they will curl away from each other. Cook tortillas for 6-10 minutes. To make sure they heat evenly you may rotate the pans and flip over the chips halfway through the process. Crunchy and delicious!