This recipe was a no-brainer. Let’s see, we have awesome Coconut Flour Tortillas, we have fresh salsa . . . eureka! We shall make Tortilla Chips!
Note: Another wholesome alternative to traditional tortilla chips is to peel and slice fresh jicama into chip-sized pieces and dip in fresh guacamole. When you are out to eat at a Mexican restaurant, tell them to hold the chip basket and to bring out fresh veggies to dip into guacamole instead. Every single time I’ve requested this the restaurant has been able to make it happen. You may get a strange look from your waiter, but it’s worth it!
Preheat the oven to 350 ̊F.
Cut each tortilla into 4 wedges. Rub the tortilla wedges with olive oil and sprinkle with sea salt. Spread across a rimmed baking sheet.
Bake for 6 minutes, flip and bake for another 6 minutes. For extra crispy chips, place under the high broil for 1–2 minutes, watching very closely so it doesn’t burn. Serve with fresh salsa and guacamole. Enjoy!
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