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
- 1½ cups blanched almond flour (not almond meal)
- ½ cup golden flaxmeal
- 2 egg whites
- ½ teaspoon celtic sea salt
Instructions
- 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:
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.