Almond Flour Tortilla Chips

 Print Friendly and PDF

I never knew how easy it is to make my own chips.This recipe will get a work out in my home!! These wonderful grain free chips are great for dipping.



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 browned slightly.

Transfer baked chips from parchment paper to a cooling rack.

4 servings Print this Recipe

Copyright © 2018 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401