Homemade Tortilla Chips

I don't really have much motivation to pound out a long post this afternoon--not only did we get a little sleep deprived this weekend because we were having a great time visiting our friends out of town, but we started tryouts for soccer bright and early this morning and are back on the field in a few hours (did I mention I'm helping to coach a high school soccer team this fall? If not, well, now you know). I've had this recipe sitting in my queue for quite a while now and for some reason keep passing over it--which really doesn't make any sense because these chips are delicious and super-duper easy. And I even claim a little self-creation in this recipe--a friend and I were waiting for our guys to finish golfing so we could eat dinner, but I was hungry and wanted something to snack on. Well, Darrell and I don't exactly stock snack food on a regular basis, and our fridge was pretty void of fruits and veggies because we were heading out of town that weekend, but we did have some guacamole (which is apparently also a recipe I haven't posted! I'll get to that later this week) and tortillas. Plain tortillas with guacamole seemed a little weird, but I remembered reading somewhere that tortillas can be easily baked into tortilla chips, so I decided to give it a try. And it worked out wonderfully! Darrell thought our friends had brought the chips and was astounded to discover I had made them--always a win in my book!

Homemade Tortilla Chips

Tortillas (we always buy generic brand wheat tortillas so that what I used, but I imagine you could use other varieties)
Oil (remember that coconut oil I bought for my mocha coconut fudge? Well, a friend told me I could use that in place of normal oil in pretty much any recipe, so I tried it. And the chips weren't the least bit coconutty!)
Coarse Salt

Brush both sides of the tortillas with a small amount of oil. Cut into desired size (they won't change shape much during baking) and place in a single layer on a baking sheet. Sprinkle with a little bit of coarse salt. Bake for approximately twelve minutes in an oven preheated to 350*, rotating the sheets halfway through. Cool and enjoy!

I'm not sure if it was the type of tortillas we used or not, but we also discovered that these chips were much sturdier than the average store-bought chip. Perfect for dipping into some chunky homemade guacamole--or any dip for that matter!