Grain Free Tortilla Chips

Two of my favorite times of year are happening right now, at the exact same time! That would be the start of baseball season and hockey playoffs. My life is now all Detroit sports, all the time, especially after work hours. I don't hate a thing about it. Actually, I love it. We had a couple friends over for opening day of Tigers' baseball and I treated them to a nice spread. Seriously, I think I covered the whole table with different foods and recipes I've been working on. Of course, now I'm going to be mean and not share them with you, because they will (eventually) all end up here and I don't want to ruin the surprise. Really, this is me just doing you a favor. 

Baseball and hockey may be my favorite, but know what isn't? The absurd amount of restaurants that bring out free chips & salsa. I can refuse bread like it's my job, but put some tortilla chips in front of me and I turn to mush. Since I don't react poorly to them, I indulge myself every once in awhile but for the most part I try not to open that gateway real frequently. 

After holding out one night and not indulging at dinner, I experienced a kind of "duh!" moment when I realized it was entirely possible for me to make a Paleo-friendly "tortilla" chip. These are not a lot of work and a batch makes a nice quantity, enough that you can share with 2-3 others and still get a fair serving size. They taste good by themselves, with salsa or with some guac!

Grain Free Tortilla Chips

Prep Time: 10 mins
Cook Time: 10-15 mins
Servings: 3-4 depending on chip size

1 cup + 2 tbs almond flour
¼ cup tapioca starch
1 egg white
1 tbs water
½ tsp sea salt + extra to sprinkle
pinch each of cumin, chili powder & garlic powder
  1. Preheat the oven to 325.
  2. Mix all dry ingredients together in small bowl. Then, pour dry ingredients, egg white, and water into food processor.
  3. 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.
  4. Roll out as thin as possible between 2 pieces of parchment paper. It should be no more than ½" thick.
  5. 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.
  6. 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.
  7. Remove your chips from the oven and leave them on the baking sheet to begin cooling.
  8. Break apart and serve alongside your favorite salsa or dip!