• Preheat oven to 325 degrees F.

Make tortilla seed bark

• Crumble tortilla chips into small pieces (similar to a pumpkin seed size, but the pieces can vary a bit in size, and some can be a bit larger). Either place in plastic bag and roll with rolling pin or break chips up by hand.
• Place 3/4 cup crumbled tortilla chips , 1/3 cup raw pumpkin seeds, 2 tbsp raw sesame seeds, 2 tbsp cumin seeds, 1/4 tsp ground cumin, 1/4 tsp chili powder in bowl and toss to mix thoroughly.
• Drizzle 1 tbsp olive oil over the mixture and mix in gently with a fork or other too, being careful not to break up the tortilla chips more.
• Carefully drizzle 2 tbsp honey over seeds, using the oil coated measuring spoon to help the honey release more easily, then use fork to carefully incorporate the honey into the mixture. This doen't take long, but take care to distribute the honey evenly without pulverizing the tortilla chips anymore.
• Line a sheet pan with parchment and lay the coated seeds/tortillas out, pressing with fork and fingers lightly to get a uniform slab. Don't stress over this process, it will all stick together and does not have to look perfect.
• Sprinkle the slab with the 1/2 tsp flaky sea salt.
• Bake for approximately 30 minutes, then leave to completely cool. The honey must completely cool in order for the crunchy texture to take form (warm honey = soft texture). You can refrigerate it for 10 min to speed process along if needed.
• Break the tortilla pepita crisp up into different size pieces.

Make chocolate drizzle to complete bark

• Break up 1.5 oz dark chocolate and place in small, microwavable dish, with 1 tsp coconut oil. Heat in 1-3 bursts of 20-30 seconds, and stir until smooth, once melted.
• Place pieces of seed and tortilla bark on parchment and use spoon to drizzle the melted chocolate across the pieces. See note.
• Place tray of drizzled bark in fridge for just 10 min to allow the chocolate to firm up. Sprinkle with flaky sea salt (it seems to melt if you sprinkle it on before the chocolate hardens). Enjoy.
• Store in airtight container but no need to refrigerate. The chocolate doesn't melt at room temperature.