Baked Coconut Oil Corn Tortilla Chips

Baked Coconut Oil Corn Tortilla Chips from The Coconut MamaMy family loves corn tortilla chips. I will admit that organic corn chips are one of the few packaged foods I still purchase on a regular basis. We use them for making nacho’s and for snacking. The chips I purchase are fried in corn oil…which isn’t a healthy oil to consume.

I was really hesitant to make my own tortilla chips. I didn’t want to have to fry several batches of tortillas just to enjoy a snack or to make nachos. So I decided to be “lazy” and tried baking them instead. To my surprise, they turned out wonderful! And I can’t tell you how easy these were to make!

 Baked Coconut Oil Corn Tortilla Chips from The Coconut Mama

Homemade Coconut Oil Corn Tortilla Chips

Preheat oven to 400 degrees. Use a pizza cutter or a pair of clean scissors to cut tortillas into wedges. Spread tortilla wedges over two rimmed cookie sheets. Gently pour melted coconut oil over tortillas. Try to evenly distribute the oil over both cookie sheets. Place cookie sheets in the oven and bake 6-8 minutes. Rotate cookie sheets and continue to bake until chips are lightly brown and crispy. Salt to taste. Serve warm or let them cool and store in an airtight container or ziplock bag. 

Baked Coconut Oil Corn Tortilla Chips
 
Author:
Ingredients
  • 1 package of organic non-GMO corn tortillas
  • 6 tablespoons coconut oil, melted - where to find coconut oil
  • salt to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Use a pizza cutter or a pair of clean scissors to cut tortillas into wedges. Spread tortilla wedges over two rimmed cookie sheets.
  3. Gently pour melted coconut oil over tortillas.
  4. Try to evenly distribute the oil over both cookie sheets.
  5. Place cookie sheets in the oven and bake 6-8 minutes.
  6. Rotate cookie sheets and continue to bake until chips are lightly brown and crispy. Salt to taste.
  7. Serve warm or let them cool and store in an airtight container or ziplock bag.

 

 

This recipe is linked to Fight Back Friday @ Food RenegadeFresh Bites Friday @ Real Food Whole Health, Fill Those Jars Friday @ Too Many Jars In My Kitchen, Gluten Free Fridays @ Vegetarian Mamma, Make Your Own! Monday Link-Up @ Nourishing Treasures

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
26 comments… add one
  • Marie September 26, 2015, 5:39 pm

    What about melting coconut oil and putting it in a spray bottle to cover both sides after putting them on the baking sheets? Less wasted oil may not even have to turn over to cook & brown

    Reply
  • Donna Jean March 8, 2015, 4:12 pm

    Can you tell me where you are finding the Non-GMO corn tortillas?

    Reply
  • Betty Gallagher August 24, 2014, 8:32 pm

    I thought corn is a grain ? I am new to all these blog and just asking.

    Reply
    • The Coconut Mama August 25, 2014, 8:43 am

      Corn is a grain, but it’s gluten free. This recipe is tagged gluten free but not grain free. 🙂

      Reply
  • shiela August 20, 2013, 1:10 am

    can i use virgin coconut oil?

    Reply
  • Guest February 11, 2013, 7:33 pm

    Almost all corn is GMO corn and that is an unpleasant thought.  I do eat almost everything made with coconut oil.  

    Reply
  • Lisa G January 10, 2013, 10:53 am

    Maybe spreading them with coconut oil before you cut them would make it easier AND every little teeny part would be covered in glorious coconut oil. I am sure going to try these.  Thanks!

    Reply
  • Pidgeroo September 30, 2012, 7:25 am

    I wonder if sprinkling shredded coconut and cocnut sugar on them would make them a healthy sweet option?

    Reply
    • The Coconut Mama October 2, 2012, 11:55 am

      I think it would taste great 🙂

      Reply
  • Lea H @ Nourishing Treasures August 26, 2012, 9:29 am

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

    Reply
  • Mindy @ Too Many Jars in My Kitchen! August 20, 2012, 2:24 pm

    I have to agree with Lauren – I definitely want to try these when I’m done with GAPS!

    Thanks for sharing this with Fill Those Jars Friday. Hope to see you again later this week!

    Reply
  • Carrie August 19, 2012, 1:17 pm

    Oh good i’m glad they turned out! I am anxious to try them – I think I may give this recipe a try this week! Thanks 🙂

    Reply
  • Cindy (Vegetarian Mamma) August 18, 2012, 12:54 pm

    Thank you for stopping by our Gluten Free Fridays link up http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/
    I have pinned your recipe to our Gluten Free Fridays (recipes) board on Pinterest! Thanks again for making it a huge success! We had over 100 gluten free recipes this week 🙂
    Cindy

    Reply
  • Lauren @ Empowered Sustenance August 18, 2012, 7:09 am

    This is such a creative idea! I’m going to try this when I’m done with the GAPS diet. Tortilla chips were my favorite treat before GAPS, and I always cringed because they were fried in vegetable oil of some kind.

    Reply
  • Becca August 18, 2012, 3:19 am

    Thanks so much for posting this recipe. I had a craving for tortilla chips and didn’t have any in the house, however I did have some flour tortillas in the freezer! I was curious to know whether substituting flour tortillas for corn tortillas would work, and it turned out perfectly. The chips were crisp, flaky and golden brown. Yum!

    Reply
    • The Coconut Mama August 18, 2012, 8:08 am

      That’s great, Becca! I’m glad they turned out :).

      Reply

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