Preheat oven to 350F.
Cut the corn tortillas into 6 wedges. Lay wedges on a baking sheet lined with parchment paper.
In a bowl, mix together melted coconut oil, cinnamon and stevia.
With a pastry brush or marinating brush, brush cinnamon coconut oil mixture onto the tops of the corn tortillas. You may need to mix the coconut oil frequently with the brush to make sure the cinnamon does not settle to the bottom.
Bake for 10-12 minutes or until chips are firm and lightly browned. Be careful not to overcook.
Let cool completely.
Calories: 201kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 29mg | Potassium: 120mg | Fiber: 4g | Calcium: 56mg | Iron: 0.8mg