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
- 1½ cups blanched almond flour (not almond meal)
- ½ cup golden flaxmeal
- 2 egg whites
- ½ teaspoon celtic sea salt
- 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
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:
Ruth Bolick says
can a vita mix be used for mixing ?
Ruth, I haven’t tried that so not sure :-)
Carolyn Moore says
I tried these for the first time today. They are really great. It must be the flaxseed because I made a number of almond flour cracker recipes but this one is really good. I always have a problem with getting the middle thin enough so will try someone’s suggestion to roll out a smaller piece of dough next time.
Carolyn, thanks for letting me know these chips are really great!
Mary Forneris says
Do you know the calorie and carb count of the chips
Mary, thanks for your comment! For more on that please go here:
Have a wonderful day!
I tried to make these, but used Coconut Flour instead of Almond (due to oxalates) It is not forming into a dough ball..in fact it is just staying all loose and crumbley. What can I do. Thank you
Jill, thanks for your comment! Unfortunately substituting coconut flour for almond flour doesn’t work in my recipes. For more on that please go here:
Have a wonderful day!
Rhonda Eickhoff says
why don’t you put carb content on your recipes??
Rhonda, for more on that please go here:
Have a wonderful day!
Jeri Mills says
I just made these with 2 teaspoons each of whole flax seeds and sesame seeds folded into the dough and a bit of extra salt sprinkled on top before baking. A very welcome addition to my low carb, GF diet. Thank you!
You’re welcome Jeri!
I love the recipe but when I tried to take off parchment paper they stuck bad it took longer to pick the paper off then it did to make them. I never had any problems with your other recipes for crackers. I printed off the recipe to make sure it was copied right. What went wrong
Edna, this is what happens when the whole egg is used, rather than the egg whites as specified in the recipe :-)
Why would you omit the egg yolk?
Stephanie, thanks for your comment! Using the white only in this recipe makes the chips a bit lighter and crunchier :-)
Thank you. Can’t wait to try this recipe.
Can we fry them in oil?
Khadijah, I haven’t tried that so not sure, if you do please let us know how it goes :-)
is there a way to make these without the flaxmeal?
Mary, I haven’t tried that so not sure.
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.
Adrienne, so glad you liked these chips!