A break from store-bought tortilla chips?
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A different taste?
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Full control over the ingredients?
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Doing it yourself?
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Easy?
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Try these homemade baked coconut oil corn tortilla chips! They’re easy to make and taste delicious.
My 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 nachos and for snacking. The chips I purchase are fried in corn oil…I’d personally prefer coconut oil.
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, not only is baking a healthier alternative, they turned out wonderful! And I can’t tell you how easy these were to make!
Simple and easy! This recipe has only three ingredients to mess with because I use pre-made organic non-GMO corn tortillas from the store. We just cut them using scissors to get that classic triangle shape.
If you’re feeling ambitious you can make your own coconut oil. But there are lots of great store-bought options these days.
And the last ingredient is salt, which you can control for your own tastes and health goals.
Ingredients
- 1 package of organic non-GMO corn tortillas
- 6 tablespoons coconut oil, melted
- salt to taste
Step-by-step instructions
- 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
Try these homemade baked coconut oil corn tortilla chips! They’re easy to make an taste delicious.
Ingredients
- 1 package of organic non-GMO corn tortillas
- 6 tablespoons coconut oil, melted
- salt to taste
Instructions
- 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.
