If you make these for a party, then you will want to start early.  I could only fit about 4 whole tortillas on a baking sheet, and that's only like 1 serving.  So yes, I ate a whole pan.  I'll go be filled with self loathing now.

Baked Corn Tortilla Chips
to make 1-2 servings

4- 6 inch corn tortillas
Canola or other flavorless oil OR cooking spray/spray oil
Salt (I use Kosher but regular would be fine)

Preheat an oven to 350 and center your oven rack.  Line a baking sheet with foil or parchment (optional, but makes for much easier cleanup).

Cut your tortillas into quarters (or whatever size you desire- sixths would be fine too).  Lay them flat in a single layer on your baking sheet, and spray with oil.  You can use a Misto sprayer, a pump sprayer, or even a spray bottle with a nozzle, or even cooking spray- you just want an even, light layer of oil on the chips.  Sprinkle with salt.  Turn over and repeat on the other side.

Bake in preheated oven about 10-15 minutes, flipping about halfway through.  They are done when they've crisped up and are golden with some light browning.

Notes

• Depending on your love of salt, you may want to go easy at first.  Remember you are salting both sides (or just salt one side if you were heavy handed on the first side).  These can tend to be a little salty if you aren't careful.
• Despite their sturdiness, they get soggy more easily than the store bought chips.  Be warned.

A month or so ago, I was able to catch some older episodes of the Food Network show Worst Cooks in America.  In a later episode, Anne Burrell said something that is really good to remember, that "brown food tastes good."

By the way, as I type this, my husband has a turkey in our bath tub, but more on that later.  That's me, always keeping you in suspense.

Back to Anne Burrell and brown food- as I thought about what she said, I realized how right she was.  We sear our meats, roast vegetables, brown butter, toast marshmallows, and pretty much, if it's brown from caramelization, it's tasty.

The same goes for coconut.  Fresh coconut is wonderful, but more often than not, I'm working with the white, thin ribbons of dried and sugared coconut.  While I've come to accept it, I can really get excited about toasted coconut.  When you toast the bagged coconut, it transforms from an overly sweetened, leathery textured, shell of its fresh former glory into a flavor powerhouse in its own right.  The sugars mellow, and the ribbons become crunchy and brittle.  A roasted flavor develops, making the coconut complex and something I eat by the handfuls.  You can substitute toasted coconut for fresh in almost any recipe.

Toasted Coconut

1-2 cups shredded or flaked coconut

Preheat your oven to 325 and place and oven rack in the center.  Spread your flaked/shredded coconut out on a baking sheet in an even layer.  Bake for about 5-10 minutes, until most of the coconut is lightly browned.  You may want to adjust time for your own oven or preferences.