Once the dough for the chips is mixed together, you roll it out between two pieces of parchment paper. Make sure to rip off large pieces of parchment paper, or else the dough might leak out the sides and you have to start over again. Let me tell you from experience, it’s not something that you want to happen.
When rolling out the dough, try to get it as thin as possible. The thinner that the dough is, the crispier the tortilla chips will be. Though I wouldn’t say that these crack like chips from a bag once they are baked. Rather they are more like a crispy cracker. They still taste excellent with guacamole or salsa, even more so because you can add your favorite seasonings to the dough.
I list the serving size for these chips as 3-4 people, because they are actually a lot more filling than regular store-bought chips. This is unsurprising, since these homemade tortilla chips contain way more nutrients than their store-bought counterparts. Try this simple recipe next time you get a craving for some chips and salsa.
- 1 cup almond flour
- 1 egg white
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp paprika
- Preheat the oven to 325 degrees F. In a large bowl, combine all of the ingredients together until they form an even dough.
- Roll out the dough between two pieces of parchment paper, as thinly as possible. Remove the top layer of parchment paper. Cut the dough into desired shapes for chips.
- Move the dough, with the parchment paper, onto a baking sheet. Bake for 11-13 minutes, until golden brown. Remove from the oven and let cool 5 minutes. Use a spatula to remove the chips from the paper. Serve with guacamole or salsa.
|Vitamin A||8.7 µg|
|Vitamin C||0.1 mg|
|Folic Acid (B9)||0.7 µg|