Preheat oven to 350°F.
Cut two sheets of parchment paper to fit your baking sheet.
Combine almond flour/meal, milled flax seed, egg whites,
lime juice, 1 tsp. chili powder, 1 tsp. cumin and 1 tsp. salt in a large
bowl. Mix until a sticky dough
forms. Place dough on one sheet of
parchment paper and place the other sheet of parchment paper on top of the
dough. Use a rolling pin to spread dough
out very thinly; peel off top paper when dough reaches desired thinness. Leaving dough on bottom sheet of parchment
paper, use a knife or pizza cutter to score dough into squares or triangles. Transfer
parchment paper with scored chips onto your baking sheet.
Mix remaining chili powder, cumin and salt together in a
small bowl. Brush olive oil over tops of
chips with a pastry bush and sprinkle mixed spices on top. If seasonings need to be more evenly
distributed, use the pastry brush to spread them out.
Bake in preheated oven 15-20 minutes, checking
occasionally to see if chip edges have browned.
Watch chips closely as they can burn quickly. Remove chips from oven when edges have
Transfer baked chips from parchment paper to a cooling
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