The hardest thing about going grain-free was passing on the chips and salsa… but then I made these paleo tortilla chips and I’m no longer missing out.
This recipe just makes me smile
2 cups of almond flour
2 egg whites
1/2 tsp of salt
1/2 tsp of garlic powder
1/2 tsp of cumin
1 tsp of lard, grass-fed butter, or coconut oil.
Cayenne pepper to taste
- Preheat oven to 325 F
- Mix all ingredients, divide in to two and press flat between two pieces of parchment paper using a rolling-pin.
- Score into desired shape
- Bake for 10 minutes, turn and bake for another 3 minutes or until crispy and slightly golden brown
Serve with salsa, guacamole, or your favorite dip
NOTE: Some ovens won’t cook them evenly, so you can start removing the ones that are done first and continue to cook the rest until crispy.