Description
Crispy and delicious gluten-free tortilla chips made from almond flour, perfect for dipping.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup tapioca starch
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 3–4 tablespoons water
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine almond flour, tapioca starch, salt, garlic powder, and onion powder.
- Add olive oil and mix well.
- Gradually add water until the mixture forms a dough.
- Roll out the dough between two sheets of parchment paper to about 1/8 inch thick.
- Cut into triangles or desired shapes.
- Place the chips on a baking sheet lined with parchment paper.
- Bake for 10-15 minutes or until golden and crispy.
- Let cool and enjoy!
Notes
Store leftovers in an airtight container for up to a week. Reheat in the oven to restore crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg