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  • Paleo Tortilla Chips Posted May 4, 2012 | Tags: almond flour, corn free, dairy free, gluten free, grain free, healthy, Paleo

    17

    Grain-free tortilla chips


    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.

    Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

    17 Comments

    • Becky June 13, 2012 at 12:09 pm

      I was scared to go paleo but it these are good, I think I can do it. Need my chips! Thank you, great site!

      Reply

    • Cassandra June 26, 2012 at 8:36 am

      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!

      Reply

      • Edible Harmony June 26, 2012 at 10:07 am

        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 🙂

        Reply

    • Fitness Wayne | Paleo and Exercise Blog November 26, 2012 at 3:08 pm

      This is an awesome looking recipe. I will give it a try.

      Reply

    • Grain-Free Wrap - Edible Harmony January 5, 2013 at 12:25 am

      […] You may also want to try my Thai lettuce wraps or paleo tortilla chips […]

      Reply

    • Fitness Wayne | Paleo Recipes and Exercise January 11, 2013 at 9:39 pm

      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.

      Reply

    • Jenn January 13, 2013 at 8:38 am

      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!

      Reply

    • Katie January 30, 2013 at 1:52 pm

      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..

      Reply

      • Edible Harmony January 30, 2013 at 2:51 pm

        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

        Reply

    • Paleo “Tortilla” Chips « The Dawn of Paleo February 18, 2013 at 12:34 pm

      […] But they were great even the next day (I just stored them in a baggie)!!  I found the recipe here.  Thanks Edible […]

      Reply

    • Jared March 29, 2013 at 3:50 pm

      You just became my best friend for life!!!! Even my skeptical husband loved them!!! THANK YOU THANK YOU THANK YOU!!!!!

      Reply

      • Edible Harmony March 29, 2013 at 5:02 pm

        That’s great to hear!

        Reply

    • Chef Art March 30, 2013 at 3:52 pm

      Ok have to try these tomorrow with my roasted bell pepper hummus

      Reply

    • Bacon Garlic Guacamole with Taro Chips - Edible Harmony August 13, 2013 at 1:00 am

      […] can also make my paleo tortilla chips or my patacones instead. If you want to try the taro chips with a different sauce I […]

      Reply

    • Paleo Diet Corn Chips | Paleo Recipes September 4, 2014 at 8:30 am

      […] Paleo Tortilla Chips – Edible Harmony – 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…. […]

      Reply

    • Paleo Almond Flour Tortillas - paleorecipesgood.net April 7, 2015 at 3:59 pm

      […] Paleo tortilla chips – edible harmony […]

      Reply

    • Keara May 12, 2015 at 9:01 pm

      These sound great! How many in a serving and how many carbs per serving? Thank you!

      Reply

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