Paleo Tortilla Chips recipe

Paleo Tortilla Chips

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.

Print Recipe
Paleo Tortilla Chips
  1. Place almond flour, flaxmeal, egg whites, and salt in a food processor
  2. Pulse until a ball of dough forms
  3. Separate dough into 2 halves
  4. Place each piece of dough between 2 pieces of parchment paper
  5. Roll out dough to ⅛ inch thick, or even thinner
  6. Remove top piece of parchment paper
  7. Transfer bottom piece of parchment paper with rolled out dough onto a baking sheet
  8. Repeat process with remaining piece of dough
  9. Cut into triangular wedges 2 ½ inches on each side
  10. Bake at 350° for 10-12 minutes
  11. 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:


  1. 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.

  2. 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 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!

  3. 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.

    • Marymargaret Goldsmith says


  4. 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 :-)

  5. 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!

  6. Yvonne says

    These are incredible. My whole family is enjoying them. Do you have the calorie content? Thank you so much.

  7. 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!

  8. 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!

  9. 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

  10. Christeen says

    Wow this is a fantastic recipe , followed you instructions and the result was just as you promised ! Thanks so much for sharing

  11. 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!

  12. 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!

  13. 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!

  14. 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.

  15. 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.

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