Some people crave chocolate or ice cream; I have a serious need for crunch in my life. Conventional chips nowadays usually contain gluten or are cooked with not-so-good-for-you oils such as peanut or corn, so I try to stay away from these. So what’s a girl to do when she needs crunch in a hurry? These tortilla chips cook up in less than 30 seconds, are crispy, gluten-free and pair perfectly with salsa, guacamole or a batch of my black bean dip!
Why coconut oil? Coconut oil has a lot of health benefits – but the objection I hear most is about the high fat content. Although it is high in saturated fat, a large part of this fat is made up of medium chain fatty acids – which are shorter in structure than regular saturated fat. What does this mean for you? The shorter length makes them more likely to be burned for energy rather than stored as fat! Coconut oil also has a high tolerance to heat and is safe to use at higher temperatures.
Homemade Tortilla Chips (Gluten-Free)