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:
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!