Paleo Tortilla Chips Recipe (SCD, Gluten Free, Grain Free) (2024)

Published: Aug 18, 2019 · Modified: Jul 2, 2023 by Jennifer Brown · This post may contain affiliate links · 2 Comments

Paleo tortilla chips are an easy homemade snack that's made with almond flour and flavored with cumin, lime zest, and fresh lime juice! The recipe is SCD, Paleo, low carb, gluten free, grain free, dairy free, and soy free.

Paleo Tortilla Chips Recipe (SCD, Gluten Free, Grain Free) (1)

Chips!!! I LOVE chips and this Paleo tortilla chips recipe are the easiest you'll ever make!

They're made with almond flour and have just a hint of cumin and lime!

I like to take a little bag of these chips with me when running errands, or heading to a party (that way I have something to eat dip with!)!

Paleo Tortilla Chips Recipe (SCD, Gluten Free, Grain Free) (2)

Paleo tortilla chips ingredients

blanched finely ground almond flour
egg
olive oil
lime
cumin
paprika
onion powder
garlic powder
sea salt

How to make the cumin lime tortilla chips

Add almond flour, ground cumin, paprika, onion powder, and garlic powder to the bowl of a food processor and pulse three times until well incorporated (photo 1).

Pour the olive oil into the bowl along with the zest of one lime, lime juice, and an egg (photos 2, 3, 4, & 5).

Pulse until all the ingredients are combined (photo 6). The dough mixture will be pretty sticky, so use a spatula to remove from the bowl OR use wet hands (photo 7).

Paleo Tortilla Chips Recipe (SCD, Gluten Free, Grain Free) (3)

Rolling out the dough!

Place the dough between two pieces of parchment paper and roll it out (photo 8 & 9).

Roll thinly for crispy chips and try to roll the dough to the same thickness for an even bake.

Carefully peel off the top sheet of parchment paper and use a pizza cutter to cut the dough into triangles (photos 10 & 11).

Remove any excess dough and roll it again for another batch of tortilla chips (photo 12).

I like my tortilla chips to be on the larger side (as you can probably tell from the pictures) but the smaller the chips, the less chance of them breaking when using to scoop out dips and salsas.

Carefully transfer the parchment paper with the dough onto a baking sheet and sprinkle with sea salt (photo 13).

Recipe Tips:

Almond meal can be substituted for almond flour, but the texture will be more rustic.
If you don't own a food processor, no problem! Mix the wet and dry ingredients in separate bowls, then pour the wet ingredients into the dry and mix together until the dough forms.
Roll the dough thin for crispy chips.
The smaller the chips, the less chance they'll break when using to scoop dip or salsa.
Store in an airtight container in the fridge for 3 to 5 days.
If the almond flour tortilla chips get soggy, place in the oven at 225F for 2 to 3 minutes.

You'll love these other healthy snack recipes too!

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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

Recipe

Cumin Lime Tortilla Chips

by: Jennifer Brown

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Equipment

food processor (or a bowl if you don't own one)
parchment paper
rolling pin
baking sheet
pizza cutter

Ingredients

1 cup blanched finely ground almond flour
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon paprika
1 large egg
1 Tablespoon olive oil
1 Tablespoon lime juice
zest of 1 lime
sea salt, for sprinkling on the dough

Instructions

Preheat oven to 350F. Pulse the almond flour, cumin, paprika, onion powder, and garlic powder in a food processor two or 3 times.
Add the egg, olive oil, lime juice, and lime zest to the bowl. Pulse until well combined and the dough has formed.
Place the dough (it will be sticky) in between two pieces of parchment paper and use a rolling pin to roll the dough ⅛ inch thick. The thinner the dough is rolled, the crispier the chips!
Take off the top piece of parchment paper and use a pizza cutter to score the dough into triangles. Remove any excess dough and roll it again for another batch of chips. Evenly sprinkle sea salt on the dough.
Transfer the parchment paper to a baking sheet and bake on the center rack for 10 to 12 minutes or until golden brown.
Allow to cool for 15 minutes before using your hands to snap the tortilla chips apart.
Store in an airtight container in the refrigerator for 3 to 5 days.

Notes

If you don't own a food processor, simply mix the wet and dry ingredients in separate bowls. Then add the wet ingredient to the dry and mix until the dough has formed.
If the crackers get soggy, place back into the oven at 225F for 2 to 3 minutes.
Please reference the post above for more tips and suggestions for this recipe.

The nutritional information calculated in this recipe are just an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

Nutrition

Keyword almond flour tortilla chips, paleo tortilla chips, paleo tortilla chips recipe

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