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The hardest thing about going grain-free was passing on the chips and salsa… but then I made these paleo tortilla chips and I’m no longer missing out.
This recipe just makes me smile
Ingredients:
2 cups of almond flour
2 egg whites
1/2 tsp of salt
1/2 tsp of garlic powder
1/2 tsp of cumin
1 tsp of lard, grass-fed butter, or coconut oil.
Cayenne pepper to taste
Preparation:
- Preheat oven to 325 F
- Mix all ingredients, divide in to two and press flat between two pieces of parchment paper using a rolling-pin.
- Score into desired shape
- Bake for 10 minutes, turn and bake for another 3 minutes or until crispy and slightly golden brown
Serve with salsa, guacamole, or your favorite dip
NOTE: Some ovens won’t cook them evenly, so you can start removing the ones that are done first and continue to cook the rest until crispy.
edibleharmony.wordpress.com 
I was scared to go paleo but it these are good, I think I can do it. Need my chips! Thank you, great site!
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I couldn’t get this recipe to work after two attempts. Maybe my almond flour was too mealy? Or I just didn’t roll the dough out enough? But the edges would burn and the middle was still doughy and sticking to the parchment paper. The few pieces that cooked just right tasted good though!
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some ovens won’t cook them evenly, so you can start removing the ones that are done first and continue to cook the rest until crispy… Thanks for the feedback, I just added a note on the recipe 🙂
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This is an awesome looking recipe. I will give it a try.
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Great tortilla recipe. Once I left out the olive oil by accident and it actually turned out better, so now I never include the olive oil.
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I JUST made these- Great recipe!!! My technique with these changed throughout the batch so thought I would share for those having trouble.
1)I actually used powdered egg whites not sure if this is against the paleo plan or not (we are more PHD). And I used 1/2 the oil based on other comments.
2) Thinner is better!! Or at least more like the tortilla chips I am used to. You MUST use a rolling pin as in the recipe: to get thinner chips I held the rolling pin and slid it across the parchment paper to get a really flat and thin dough. ALSO- working in batches helps.
3) I used a pizza wheel to score, very slowly. Gives great edges compared to a knife.
4) I arranged the chips individually to make it easier to take out the ones done first. That being said: you cant really do much else when making these if you want to minimize the “really done” ones. These came out great!!!
5) Future thoughts: I may up the spices a bit as I LOVE Tex/Mex! As a variation- I will hold or change the spices and leave them a little thicker and use for pita chips as my DH loves hummus (and will actually eat the cauliflower version!) as I think they will be perfect!!
Thank you SOOO much for the great recipe!
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Would replacing almond flour with coconut flour work? Would I have to include more egg whites or water? I’m making these for my mom who doesn’t like almond flour..
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they don’t really taste like almonds, she won’t be able to notice it’s there. I have not tried it with coconut flour but I haven’t had much success making crispy things with it
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You just became my best friend for life!!!! Even my skeptical husband loved them!!! THANK YOU THANK YOU THANK YOU!!!!!
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That’s great to hear!
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Ok have to try these tomorrow with my roasted bell pepper hummus
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These sound great! How many in a serving and how many carbs per serving? Thank you!
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