In a large skillet, warm enough avocado oil so that it is about an inch deep. Heat to 300-325 °F (148-162 °C). Take care to not to let the temperature rise above 425 °F (218 °C) as this is the smokepoint of avocado oil. Free radicals begin to form in the oil if you exceed the smokepoint.

Check the temperature using a food thermometer or just keep the tortillas on a very light sizzle as they are frying, and you will know that you are in the safe temperature range.

Place several tortillas at a time into the heated oil. Fry until light brown. This will happen very fast - only a minute or so!

Remove fried tortillas from the oil with stainless steel tongs and place on plates covered with an unbleached white towel. Very lightly sprinkle with sea salt. 

Continue the process until all 24 tortillas are fried.

When the tortillas are cool to the touch on the towel lined plates, break each of them up into small, bite sized pieces.

Serve homemade corn flakes immediately in a bowl with whole grassfed milk (preferably RAW) and a bit of whole sweetener or fruit. 

Store the remaining cereal in a glass jar or bowl with a tight-fitting lid. I store in the refrigerator here in Florida, but a cool, dry pantry also works.