Paleo Tortilla Chips made with almond flour are easy to make and perfect with homemade guacamole. I like to serve this classic, yet healthy combo when we watch football or have barbecues. These paleo chips will make an appearance with other healthy Super Bowl snacks at our get together this weekend.
Made with only four ingredients –almond flour, golden flaxmeal, egg whites, and salt, you can whip up these chips in a jiffy. Now you have a gluten-free, grain-free, corn-free tortilla chip to dip in all of your favorite salsas and spreads.
- 1½ cups blanched almond flour (not almond meal)
- ½ cup golden flaxmeal
- 2 egg whites
- ½ teaspoon celtic sea salt
- Place almond flour, flaxmeal, egg whites, and salt in a food processor
- Pulse until a ball of dough forms
- Separate dough into 2 halves
- Place each piece of dough between 2 pieces of parchment paper
- Roll out dough to ⅛-inch thick, or even thinner
- Remove top piece of parchment paper
- Transfer bottom piece of parchment paper with rolled out dough onto a baking sheet
- Repeat process with remaining piece of dough
- Cut into triangular wedges 2½-inches on each side
- Bake at 350°F for 10-12 minutes
- Serve
I decided to use the egg white (rather than the whole egg) for these homemade tortilla chips when I saw several recipes online that did so. I believe that this fantastic idea originates from a recipe on Paleo Grubs. Omitting the yolk seems to add a light crispiness to these chips.
I use golden flaxmeal in my Paleo Tortilla Chip recipe as it adds a nutty, almost corn-like flavor and texture. Basically, this recipe is based on my original cracker recipe, without the egg yolk, and with the addition of flax. I developed that recipe in 2007, and have several others in a variety of flavors that you can find in The Gluten-Free Almond Flour Cookbook. If you’re looking for an egg-free snack with crunch to dunk in your favorite dips, check out my Vegan Herb Crackers –the binder for those crackers is simply olive oil and water.
Next up I’m going to make a spicy low-carb Dorito from these paleo chips! Stay tuned for that recipe. Below are some healthy gluten-free dips and spreads that I like to serve with these delicious grain-free chips:
R S says
What are the macros and serving size?
Elana says
RS, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
Shawn says
I have a commercial grade Wolf oven and these crisped up perfectly overnight! I dehydrate that way and thought it might work – and it did!
Elana says
Thanks Shawn!
Tamer Kiykioglu says
Hi has anyone tried making the tortilla chips with a Paleo Vegan option like the herbed cracker recipe? Do you recommend an egg substitute? The chips look amazing can’t wait to try them!
Elana says
Tamer, I have an amazing vegan cracker recipe in my latest book:
PCEP https://amzn.to/1VBWPN4
Enjoy!
Elana
Shawn says
It isn’t summer until I’ve made my first batch of these tortilla chips!
Elana says
Shawn, happy summer! So glad to hear you love these chips as much as we do :-)
Nicole says
I just made these and they turned out great! What a life saver! I found that if I flipped them over after 10 minutes and then let them cook for another 6 minutes they got crispier like a tortilla chip.
I was just wondering if you can recommend how to store them? They’re nice and crispy at the moment and I’m worried that if I package them in a plastic container they may go soft?
Thanks!
Elana says
Nicole, I like to let them cool on the counter overnight and then store them in a glass mason jar in the fridge for up to one week. Thanks for letting me know these turned out great :-)
Tina says
I made these today for the first time. Like all of your recipies, it was easy and turned out wonderfully!
Thank you for the work that goes into your creations and sharing them with all of us!!!
Tina
Elana says
Tina, I’m so happy to hear you are enjoying my recipes and that these were easy to make and turned out wonderfully!
Rodger says
What is the carb count?
Elana says
Rodger, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have an incredible day!
Elana
Karon Carpenter says
Do you think I could cut circles instead and cook in a cast iron pan to flash brown sides on gas stovetop for fresh tortillas? Ill try and let you know how it goes since I have no tortilla press.
Elana says
Karon, I haven’t tried that so not sure :-)
Ruth Bolick says
can a vita mix be used for mixing ?
Elana says
Ruth, I haven’t tried that so not sure :-)
Carolyn Moore says
I tried these for the first time today. They are really great. It must be the flaxseed because I made a number of almond flour cracker recipes but this one is really good. I always have a problem with getting the middle thin enough so will try someone’s suggestion to roll out a smaller piece of dough next time.
Elana says
Carolyn, thanks for letting me know these chips are really great!
Mary Forneris says
Do you know the calorie and carb count of the chips
Elana says
Mary, thanks for your comment! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
JILL says
I tried to make these, but used Coconut Flour instead of Almond (due to oxalates) It is not forming into a dough ball..in fact it is just staying all loose and crumbley. What can I do. Thank you
Elana says
Jill, thanks for your comment! Unfortunately substituting coconut flour for almond flour doesn’t work in my recipes. For more on that please go here:
https://elanaspantry.com/paleo-baking-almond-flour-vs-coconut-flour/
Have a wonderful day!
Elana
Rhonda Eickhoff says
why don’t you put carb content on your recipes??
Elana says
Rhonda, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
Jeri Mills says
I just made these with 2 teaspoons each of whole flax seeds and sesame seeds folded into the dough and a bit of extra salt sprinkled on top before baking. A very welcome addition to my low carb, GF diet. Thank you!
Elana says
You’re welcome Jeri!
Edna says
I love the recipe but when I tried to take off parchment paper they stuck bad it took longer to pick the paper off then it did to make them. I never had any problems with your other recipes for crackers. I printed off the recipe to make sure it was copied right. What went wrong
Elana says
Edna, this is what happens when the whole egg is used, rather than the egg whites as specified in the recipe :-)
Stephanie says
Why would you omit the egg yolk?
Elana says
Stephanie, thanks for your comment! Using the white only in this recipe makes the chips a bit lighter and crunchier :-)
Stephanie says
Thank you. Can’t wait to try this recipe.
Elana says
You’re welcome!
Khadijah says
Can we fry them in oil?
Elana says
Khadijah, I haven’t tried that so not sure, if you do please let us know how it goes :-)
Mary says
is there a way to make these without the flaxmeal?
Elana says
Mary, I haven’t tried that so not sure.
Adrienne Walker says
I made these last night with regular flax. They aren’t bad! I bought golden flax today. You definitely have to REALLY roll them thin for chips. As a result I have a few chips and a nice batch of crackers! Can’t wait to try them with the golden flax.
Elana says
Adrienne, so glad you liked these chips!
Stephanie says
Did you just say doritos are next?
Tears of joy! So happy i found you!!
Mary says
I’m going to try making these with sunflower seed flour because my daughter can’t eat nuts. I understand it can be used as a 1:1 substitute for almond flour. I also understand that they might turn out green! Always an adventure.
Elana says
Hi Mary, I hope you’ll let us know how they turn out!
Fiona bowie says
You can use an acid such as lemon or lime juice or bicarbinate of soda to mitigat the green!
Michelle Park says
There are red and purple corn tortilla chips, so why not green ones. Ha ha !
Lauren says
Sorry to be the one dissenting vote, but I wasn’t a fan.
Elana says
Hi Lauren, I’m sorry to hear the chips did not turn out well for you. Results can be different depending on the brands used when baking. The best results come from using the brands that are shown when clicking on the green text in the ingredient portion of the recipe. Hopefully you will enjoy these chips in the future and thanks for your feedback!
Megan says
I stumbled upon this recipe, and tried it out because I had all the ingredients already on hand. While I thought I had flattened the dough thin enough, I found that it could be thinner to be more like a chip. However, the way I made them were more like crackers in taste and thickness. I let my coworkers try them and they couldn’t believe these were gluten free. I let me husband try them… And I didn’t get the baggy back. When I saw him next, he asked if I had any more crackers because he had eaten the rest! Haha these were really good and easy to make. I really like the nutty flavor.
Gwyneth says
My daughter is allergic to egg whites. What could I substitute for them?
Thank you!
Marymargaret Goldsmith says
I’M ALLERGIC TO EGGS ALSO AND SUBSTITUTE AQUAFABA FOR ALL RECIPES THAT CALL FOR EGGS. IF YOUR NOT FAMILIAR WITH AQUAFABA ITS THE BRINE FROM CHICK PEAS : http://aquafaba.com/ ALSO FB PAGE IS FULL OF RECIPES Aquafaba Everything.
Gary Barnett says
This was really good! Since starting the candida diet it’s been challenging finding substitutes for everything I love but blogs like yours helps tremendously!
I’m wondering if there’s a way to use this as a base for pizza crust?
Elana says
Hi Gary, I haven’t tried that so not sure. If you experiment with the recipe I hope you’ll stop back by and let us know if it works :-)
MissChievousRN says
could you run the dough thru a pasta maker or is it too flakey?
Cindy says
I use my tortilla press. I put a round piece of parchment paper on it, put a small ball of dough on it, cover with waxed paper, and press. Then, I remove the waxed paper, and with a large knife or pizza cutter, I cut the dough into wedges, like a pizza, and transfer the parchment and dough to the baking sheet. Works great!
Bill says
It’s difficult to put into words, the gratitude I have for Elana’s efforts, her recipes, and articles. The recipes are such a welcomed addition to my kitchen and the whole family enjoys the results!
Elana says
Bill, thanks for your kind words :-)
Yvonne says
These are incredible. My whole family is enjoying them. Do you have the calorie content? Thank you so much.
Monica says
You can calculate that yourself: http://www.myfitnesspal.com/recipe/calculator
ellen says
Honey, if you can find a chip recipe that doesn’t include almond flour, I’ll vote for you for president! I can’t eat nuts! Help!
Heidi says
Elana, thank you for this incredible website! I have tried so many recipes, and love them all. I just finished making a batch of these and thought I would offer my thoughts. I found that instead of cutting dough in half and rolling out, that cutting dough in quarters and then rolling gave me a better chance of having a thinner chip. The thinner the dough the more “chip-like”. Also, I sprinkled a bit more sea salt on the top before putting in the oven. My instinct was to cook to 12 min maximum because normally I love things that taste a wee bit burnt and thought it would make them crunchier. But I actually prefer the flavor profile when cooked for 10 mins. Brought out the nice flavor of the flax. They tasted yummy with a bit of goat cheese. I’m sure hummus will be dandy too. Not sure how long they will stay crisp and fresh or exactly how to store. But I’ll give it a go.
Megan says
Good idea suggesting cutting into quarters! I like a crispier chip, although a little thicker tasted like a cracker. So it’s a win-win for me! I’ll have to try this step next time!
Christeen says
Loved this recipe as I said above but had some sesame seed flour so thought I’d give it a go .
I used half cup almond meal and 1 cup seseme seed flour , and had to add an extra egg white and a splash of water as the mixture was very dry .
The resulting biscuits were not as crisp the thin bits around the edges were good maybe would roll it much thinner next time
Kellie says
WOW!!! Fantastic, thank you so much for sharing, a huge hit with the whole family :) :) :)
Christeen says
Wow this is a fantastic recipe , followed you instructions and the result was just as you promised ! Thanks so much for sharing
Berneda says
how do they store and for how long?
Chrissy says
I can’t wait for the dorito-like recipe!! I don’t think I’ve ever been more excited about a potential recipe being released! ha, ha!
mrsnixdorf34 says
Mine are not as pretty as Elena’s, nor as crisp as hers look. Still taste good, though.
Carol says
Added some garlic powder and cayenne pepper. So delicious.
Elizabeth Robson says
Simply wanted to say “Thank you” for your recipes, your enthusiasm and perseverance.Thank you.
teffysperkst says
Amazing! I’ve never made my own tortilla chips with almond flour, didn’t even know you could get such an great texture with it!
{Teffy’s Perks} X
Cece Leskova says
Yum!!
Lauren says
Wow this will go fast!
Arlee says
I would love to see a video on how to make these! Just made mine and they smell delicious ,but they do not look as nice as yours haha Can’t wait to taste them once they cool down!
Megan says
I know, she makes hers look amazing! I ended up making squares instead of triangles.
Jennifer Thompson says
Yum! This is the first recipe I’ve seen for homemade tortilla chips that is healthy.Thanks a bunch!
Kalyn says
I knew I should have oiled the baking sheet! Please do, they stick something awful! Other than that they’re yummy! Try sprinkling with Himilayan pink salt before baking. Yummylicious!
Michelle Armstrong says
Can you use different flour, ie maybe coconut, I am allergic to almonds. Thank you!
Pam Solomon says
These Tortilla chips looks delicious! I too was wondering if you could use and egg substitute for the egg whites? My daughter is on a vegan diet and I would love to make these for our Super Bowl Party! I have used psyllium in the past with great success.
teresa says
can i use coconut flour
Kristen` says
Coconut flour won’t give you the crisp that Almond flour will..
Jodie says
I’m not a huge fan of Almond Flour can I sub another? And I don’t do Cashew either thanks
Hannah says
You can use ground pumpkin seed in place of flour.
Jenny says
Is there any way to make them without the egg whites? I have an egg allergy but would love to try this recipe this weekend. Thank you.
Tony says
Might try about 1tsp of ground chia seed in a couple tablespoon of water as an egg sub. We do this in many recipes because my wife has an egg allergy too.