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.

Paleo Tortilla Chips

Ingredients
Serves:
40chips
Print Recipe
Instructions
  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 2½-inches on each side
  10. Bake at 350°F for 10-12 minutes
  11. Serve
WOW!!! Fantastic, thank you so much for sharing, a huge hit with the whole family :)

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:

Comments

92 responses to “Paleo Tortilla Chips”

  1. I don’t really care for the taste of flaxseed. Can I use 2 cups of almond flour instead? I’ve love so many of your recipes!

  2. I’m wondering if I can use brown flaxseed if that’s what I have on hand, rather than going out and purchasing golden?

  3. 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!

  4. 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!

    • 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 :-)

  5. 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

  6. 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.

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Recipes » Snacks » Paleo Tortilla Chips