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:
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