Homemade Baked Tortilla Chips

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My family will go through a bag of tortilla chips in one sitting, easy. A large costco bag lasts a little longer, but not much, maybe a couple of days, and that’s not good. We eat a lot of Mexican dishes around here and chips go nicely with it, and who doesn’t love salsa and chips anytime of day? But chips, even three ingredient tortilla chips, are usually processed in such a way (fried, high heat) that they shouldn’t be eaten often, or in large quantities. But since I love them so much I decided I’d make a rule for myself. I can eat them as often as I  make them. And you know what, that really works for us! And, because I’m making them, I use good ingredients and I can cook them how I want, and so I don’t fry them, but instead I bake them. You can do this one of two ways:
You can brush your corn tortillas with melted coconut oil, then cut them with a pizza cutter and then sprinkle with sea salt,

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or you can spray them with coconut oil spray or Pam, then cut and then sprinkle them with sea salt. I prefer the coconut oil over the spray because it’s less processed and there is no propellant in there as there are in sprays, but spray is a little faster, so you can choose.

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Spread out the unbaked corn tortillas on a cookie sheet, so that they’re not touching, and broil them on high for about 2-3 minutes, then pull them out, flip them over and return them to the oven for another about 1-2 minutes. Do not leave your kitchen as they bake and WATCH CAREFULLY as they can quickly turn from crunchy brown to burnt!

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We divide these up with dinner, each person getting a handful, and there are never any leftovers. When you bake them yourself, there is more portion control which is a really good thing for our family who tends to go overboard when it comes to chips :).  Feel free to double this recipe though, and cook them on a couple of cookie sheets.

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THE RECIPE:

Homemade Baked Tortilla Chips
*makes 32 chips

4 corn tortillas
1 Tbsp coconut oil, softened or melted
sea salt to sprinkle on top

Brush corn tortillas with coconut oil(or spray them with Pam).  Cut them into 8 triangles using a pizza cutter, spread them out on a cookie sheet, so that they’re not touching, and sprinkle with sea salt. On the top cooking rack, broil them on high for about 2-3 minutes, then pull them out, flip them over and return them to the oven for another  1-2 minutes. WATCH CAREFULLY as they will quickly turn from brown to burnt!

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