Grain Free Tortilla Chips

Grain free "tortilla" chips for snacking or dipping!

10 minutes

15 minutes

Difficulty

This is our estimate based on online research.
Calories:	401
Fat:	29 g
Carbohydrates:	23 g
Protein:	12 g
Calculated for total recipe.

by Katie // Personally Paleo

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View other recipes by Katie // Personally Paleo

Serves: 2-3

Ingredients

2 Tbsp 2 Tbsp 2 Tbsp Almond Meal/Flour
.25 cup .25 cup .25 cup Tapioca Starch
1 whole 1 whole 1 whole Egg Whites
1 Tbsp 1 Tbsp 1 Tbsp Water
.5 tsp .5 tsp .5 tsp Sea Salt, + addtl to sprinkle
0.125 tsp 0.125 tsp 0.125 tsp Cumin
0.125 tsp 0.125 tsp 0.125 tsp Chili Powder
0.125 tsp 0.125 tsp 0.125 tsp Garlic Powder

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 325.
Mix all dry ingredients together in small bowl. Then, pour dry ingredients, egg white, and water into food processor.
Process to dough, stopping to scrap sides 1-2x if needed. Once it begins to resemble dough, gather it and form it into a ball. If it's too sticky, knead in up to 1 tsp additional tapioca starch.
Roll out as thin as possible between 2 pieces of parchment paper. It should be no more than ½" thick.
Use a knife or pizza cutter to slice the chips into your desired shape and size. Sprinkle some additional sea salt across the top of the chips.
Slide the parchment paper on to a baking sheet and place in the oven. Bake for 10-15 minutes until dough begins to crisp and lightly brown.
Remove your chips from the oven and leave them on the baking sheet to begin cooling.