Homemade Paleo Tortilla Chips
45I have never tried making my own chips at home before, at least not chips in the traditional sense. I have made sweet potato chips and apple chips, but this time I was looking for something to substitute for the salty, crispy tortilla chips that normally serve as a vessel for guacamole, one of my favorite foods. I wanted something healthier than all of the sodium and empty calories that come with a store-bought bag of chips. Making my own homemade tortilla chips turned out to be easier than I hoped. These all-natural, homemade tortilla chips are an excellent healthy option to serve with dips. They could also be crumbled into taco salad, or just served as a side for a Mexican meal.
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.
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How long do the chips stay fresh? Can they be made ahead?
Mine stayed crisp for about two weeks in an airtight container.
They tasted AMAZING (especially with guacamole) but, after I was done with about half, I realized how many calories are in these! 🙁 Perfect for paleo but not if you’re trying to lose weight or watching your calories.
Oh and the got really stuck to the parchment paper lol I would try aluminum with cooking spray next time.
I had no problems with the parchment sticking. I rolled them into balls, plopped them from hand to hand until they flattened a little, sandwiched them between the sheets and rolled it out with a large rolling pin.
Mine rolled out perfect with parchment paper. Super easy with a tortilla roller
I’ve been using this recipe for a while now, my step daughter just transitioned from grain-free vegetarian to grain-free vegan. I replaced the egg white with 1 tablespoon of freshly ground flax seed and 3 tablespoons of water. I WORKED GREAT! Thanks for the recipe!!
Awesome! I’m happy that you could transform it into a vegan-friendly recipe as well.
Can this be made with coconut flour? (I’ve never used either, so I’m not sure the baking differences)
Coconut flour would use different proportions since it is drier than almond flour, so it cannot be directly substituted.
Do you know how to make coconut flour work for this? Would using a whole egg or adding water work?
Hi! I just want to thank you for this delicious recipe! I made three batches tonight (for me and my husband to snack on for the rest of the week). They taste AMAZING!!!! And you are right, they are surprisingly very filling. Just a few will satisfy a craving easily.
There is hope for me and Paleo with your awesome recipes.
Do you have the nutritional information for these? I’d love to make them, if for no other reason than to have them to occasionally snack on. Do they store well? Thanks!
These are fantastic. Used the whole egg instead of the egg yolk. Hooray, healthy fat.
make that instead of the egg white. long day.
These chips are awesome! My husband and I and two of our friends really enjoyed them. Be prepared to double the recipe! 😉
I thought tsp meant table spoon. Could you be a little clearer for the bachlers trying this out for the first time thanks. That was some strong stuff.
tsp means teaspoon and tbsp means table spoon. 🙂
tsp = teaspoon
tbsp = tablespoon
sounds like you made your first batch extra spicy 🙂
Could any other flour be substituted? Would I need to add water?
Soo good! I just made them to keep and snack on, But I found my self eating the whole first batch before I could get them off the pan!! Thanks for the recipe! I know my kids will enjoy them too! Also we love having chips and guacamole movie nights and I can already tell these will do great!
These are so great! I really missed having chips and guacamole! I usually do veggies and gauc, but these are great to make once in a while. How do you store the leftovers? Do they need to be refrigerated since they contain egg?
Great recipe! My son is on the body ecology diet and these are a perfect addition to our very limited menu ;-). I also noted your reader’s vegan substitute so I will definitely be trying that out for myself. One question – how did you store the tortilla chips? Thanks!!
How do you store the chips and how long do they stay fresh
I could not get the ingredients to stick together, any tricks?
I’m confused. maybe i did something wrong. everyone on here is raving but i couldn’t get mine to make a dough. it’s too dry. i added another egg white and about 3 tbsps of water and it’s still not wet enough to roll. : ( I put it in the fridge for now and hope I get a response soon I’d be grateful for any suggestions.
I just made these. They are so simple and took no time to make them and came out great. I ate them with some of my homemade salsa. YUM! Thank you.
Finally figured out that i used coconut flour by mistake : ( once I got the right flour it was all good
Only issue with this recipe – YOU WON’T BE ABLE TO STOP EATING THE CHIPS – I will have to double/triple this recipe next time. I used a pizza cutter to make triangles and got about 30 ‘dorito’ sized chips. They really are as tasty as everybody says…no joking. But one batch will not be enough if it’s more than one person eating. DELICIOUS!
These were AMAZING!!!!!!! Followed the recipe exactly and there were no problems. Just wondering if you should refrigerate these after??
I’m so excited to try this. One of my husbands favorite things is pico de gallo, but he has been missing the chips since we went paleo. I’m so excited to make this after work.
Just made these and they came out perfect. No sticking to the parchment paper, and just right on the dough with the ingredients not being too dry or too wet. If anything, I’ll cut back on the salt a little bit. REALLY happy about this recipe!
Anyone know a way I can make this with coconut flour or a different flour. I’m allergic to almonds
These were amazing! My husband thought so as well. It’s the salty snack I’ve been missing. This will definitely be a regular, can’t wait to make them again for the Superbowl.
These are great! I made them with a flax egg substituted for the egg white, but they still were really easy to make, and really yummy to eat. They haven’t lasted for more than 24 hours after the two times I’ve made them so far!
I just made these and took a nibble. I’m excited because I know they’ll be good with our Mexican meal tonight, scooping up my homemade refried beans and the homemade salsa we bought at a farmer’s market. Plus, they’ll be good when I just want something to nibble on. So, easy to make..no problems at all.
I like these a lot! I thought they were pretty good with salsa– but I ended up just eating them like crackers. I feel like they work really well as crackers. Yummy, thanks.
Can this recipe be modified for the stove? I don’t have access to a working oven, but thought maybe I could try making them in a frying pan.
Please let me know if you think that would work.
Thanks!
So easy turned out perfectly first time. Thanks.
I’m so excited to try these! I’m going to a housewarming so I’m making this and salsa verde so I’ll let y’all know how that turned out 🙂
How do u get the paper off the back- mine stuck bad
I’ve been wondering how I can eat salsa or guacamole without the chips or other breads. I love the chips but trying to lose weight. I believe an avocado is good for one but high in calories. How about the chips made with almond flour? Is it a good subsitute for grains?
I couldn’t find almond flour in the shops so I used almond meal instead and used the whole egg. No problem getting it off the baking paper, the trick is not to roll it too thin. The chips came out perfectly! So yum!
Could these also be made in a dehydrator instead of conventional oven?
Paul,
I bet you could, if you make them in the dehydrator, let me know how they work out.
These are soooo good. Even my husband who doesn’t like anything but the “original” loved them. They are easy to make and really take very little time. I’m used to taking 2 or 3 times the amount of time suggested, not with these!!!!