Name: Gluten Free Almond Flour Tortilla Chips
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 cup Almond Flour; 1 large Egg; 1/2 tsp Salt; 1/4 tsp Cumin; 1/4 tsp Chili Powder

If you love tortilla chips but need a gluten free option, you are going to really enjoy this recipe. These gluten free almond flour tortilla chips are crunchy, salty, and perfect for dipping.

They are made with just a handful of simple ingredients. No special equipment needed, and the whole thing comes together pretty quickly.

The seasoning gives them a nice little kick without being too spicy. Think of that classic tortilla chip flavor, just without the gluten.

I make these all the time for snacking, and they go great with salsa, guacamole, or just on their own. Once you try them, you will probably start making them regularly too.

Finding good gluten free snacks that actually taste like the real thing is not always easy. But these chips really deliver, and I think you will be surprised at how simple they are to make.

Why You’ll Love This Recipe

Great Flavor From the Spices – The cumin and chili powder give these chips a warm, slightly smoky kick that tastes way better than plain store-bought chips. They’re seasoned just right without being too spicy.

Naturally Gluten Free – Since these chips are made with almond flour instead of wheat, they’re naturally gluten free without needing any special substitutions or hard-to-find gluten free flour blends.

Satisfies That Chip Craving – When you’re eating gluten free, finding a good crunchy chip can be tough. These homemade tortilla chips give you that salty, crispy satisfaction you’ve been missing.

Perfect for Dipping – These almond flour chips are sturdy enough to scoop up salsa, guacamole, or queso without breaking apart. They hold up just like regular tortilla chips do.

Ingredients

1 cup Almond Flour
1 large Egg
1/2 tsp Salt
1/4 tsp Cumin
1/4 tsp Chili Powder

How to Make

Step 1

Preheat the oven to 350F and line a large baking sheet with parchment paper.

Step 2

In a bowl, mix the almond flour, egg, salt, cumin, and chili powder until a sticky dough forms.

Step 3

Place the dough between two sheets of parchment paper and roll it out very thin.

Step 4

Peel off the top layer of parchment and use a pizza cutter to cut the dough into triangles.

Step 5

Slide the parchment with the triangles onto the baking sheet and bake for 10 to 12 minutes until golden brown.

Step 6

Let the tortilla chips cool completely to achieve a perfect crunchy texture.

Helpful Tips

Use Fine Blanched Almond Flour

Not all almond flour is the same. You want the fine, blanched kind that looks almost like regular flour. It usually comes in a sealed bag and feels soft and powdery when you touch it.

Almond meal or coarse ground almond flour has little visible bits of almond skin in it. If you use that, the dough won’t hold together well and your chips will crumble apart instead of staying in nice triangles.

Most grocery stores carry fine blanched almond flour in the baking aisle or the gluten free section. Brands like Bob’s Red Mill or Anthony’s work great for this recipe.

Roll the Dough as Thin as You Can

This is probably the most important step in the whole recipe. You want the dough rolled out paper thin, almost like you can see through it a little. If it’s too thick, you’ll end up with soft almond flour crackers instead of crispy chips.

The parchment paper on top and bottom makes rolling way easier because the dough is sticky and will cling to a rolling pin without it. Press down firmly and roll from the center outward in all directions to keep the thickness even.

If the dough keeps springing back while you roll, let it rest for about two minutes and then try again. It should spread out more easily after a short rest.

Don’t Skip the Parchment Paper

Parchment paper isn’t optional here. Almond flour dough sticks to pretty much everything, including greased baking sheets and silicone mats. Parchment is the only thing that makes this recipe easy to work with.

You also need it for rolling the dough out flat. Without that top sheet of parchment, the dough will stick to your rolling pin and tear apart, and you’ll have a frustrating mess to deal with.

Once you cut the triangles, you can slide the whole sheet of parchment right onto your baking sheet without having to pick up each chip individually. That saves a lot of time and keeps the shapes intact.

Frequently Asked Questions

How thin should I roll the dough for crispy chips?

You want to roll the dough as thin as you can without it tearing – aim for about 1/16 of an inch. The thinner you roll them, the crispier and more chip-like they’ll turn out.

Rolling the dough between two sheets of parchment paper makes this much easier and prevents sticking. If it starts cracking at the edges, just press it back together with your fingers.