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:


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Comments

92 responses to “Paleo Tortilla Chips”

  1. 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.

  2. 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

  3. 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!

  4. 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 :-)

  5. 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.

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Recipes » Snacks » Paleo Tortilla Chips