Keto Tortilla Chips – Vegan + Gluten-Free
The Keto Tortilla Chips are quick and easy baked grain-free chips made with only 5 ingredients. A simple healthy tortilla chips recipe made with superfood: almond meal, chia seeds, and olive oil. These are literally life-changing chips, your favorite low-carb bread recipe to replace carb-loaded bread or as your keto corn chips!
100% grain-free, Paleo, and Vegan with only 0.4g of net carbs per almond flour chip.
Are classic Tortilla Chips Keto?
No, regular tortilla chips are not keto-friendly. Most tortilla chips are made with corn. Since corn is on the high-carb side of the keto-friendly vegetable spectrum, corn chips are not keto-friendly.
Do I need to make fathead dough for Keto Tortilla chips?
No, you don’t!
You’ll find only many great recipes of Keto Fathead Tortilla Chips, but not everyone likes cheese! And if you happen to be on a vegan diet, you need my vegan keto tortilla chip recipe!
My almond flour tortilla chips are made with only plant-based ingredients: Almond Flour, Chia Seeds, Olive Oil, and several spices.
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Can I find keto-friendly commercial tortillas?
There are a few healthy brands of chia seed tortilla chips in the supermarket that are low in carbs. However, most store-bought low-carb chips are very expensive!
That’s why making yours make so much sense. It’s cheap. It’s quick. It’s healthy.
How to make homemade keto tortilla chips?
To make these simple almond flour chips, you need 4 simple ingredients that you probably already have in your pantry.
- Almond flour – sometimes called almond meal or ground almond – all are similar. I used blanched almond flour, but unblanched almond flour would work well. Only the color of the low-carb tortilla chips would differ. Learn how to choose the best flours for your keto diet.
- Chia seeds – I used black chia seeds. Use the one you have. Any color would work here.
- Spices of your choice – play with the spices and create various low-carb tortilla chip flavors! I love to combine ground cumin, garlic powder, and nutritional yeast – this gives a cheesy flavor while adding lots of vitamins B1 and B2. Other great ideas are smoked paprika, paprika, dried rosemary, curry powder, or even turmeric!
- Olive oil – I also tried the recipe with different healthy oils like avocado oil, almond oil, and hazelnut oil. It is a great way to give a different flavor to the chips.
How to make crispy vegan keto chips?
I have 3 simple tips to make crispy almond flour tortilla chips:
- The thinner, the better – follow my technique below – I roll my dough between two pieces of parchment paper – this is A MUST. Pressing the rolling pin really well to make the dough super thin. Using parchment paper is not optional. It prevents the dough from sticking to the roller. It makes the dough super thin. And it makes the transfer of the chips onto the baking tray super easy – all you need to do is to lift the piece of parchment paper and move it. No need to move the rolled dough!
- Baking at hot temperature and checking every minute – usually, thin tortilla chips are all cooked all the way after only 6 minutes, but depending on how thin they are, they may require an extra minute. I recommend checking the color of the tortilla chips every minute after 6 minutes of baking. Most of the time, they are cooked, but sometimes I roll my chips a bit thicker, and it takes up to 8 minutes. The color is your indicator. If it is golden brown, then it is ready!
- Cool for 5 minutes on the baking sheet– this makes them extra crispy! Don’t skip this step or your gluten-free tortilla chip recipe will be too soft!
What to eat with these keto vegan chips?
My keto tortilla chips can be used as a side to any food platter or Mexican food night.
You can dip them in my simple avocado dip or my creamy eggplant dip.
You can use them to scoop my Keto Taco Pie or my Taco Stuffed Avocado.
Other simple keto chips and paleo tortilla chips:
If you enjoy this almond flour chip recipe, you will love these:
xoxo Carine
Recipe Card
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Keto Tortilla Chips
Ingredients
- 1 tablespoon Chia seeds
- ¼ cup Water
- 1 cup Almond Flour I used blanched almond meal/ground
- 1 tablespoon Extra Virgin Olive Oil
Spices recommended
- ¼ teaspoon Ground cumin
- ¼ teaspoon salt
- ¼ teaspoon Garlic Powder
- 1 teaspoon Nutritional Yeast - optional great for a natural cheesy flavor
Instructions
- Preheat the oven to 200° C (390°F).
- In a small bowl, add the chia seeds and water. Stir with a spoon to combine. Set aside for 10 minutes or until a gel-like texture forms.
- In another large mixing bowl, add almond meal, olive oil, spices, and the chia seed gel created before.
- Knead dough by hands, squeezing it between your fingers to incorporate the chia gel into the almond meal until it forms a dough. It shouldn't take more than 1 minute to form a dough ball.
- Place the dough ball between two pieces of parchment paper, and roll out with a rolling pin as thinly as possible.
- Remove the top layer of parchment paper, cut out tortillas chips using a pizza cutter or sharp knife. To make triangle chips (tortilla shaped), simply place a round shape on top of the rolled dough. Cut around the lid, remove the dough outside of the lid - keep it for later to roll again and make more chips! You should end up with a circle of rolled dough. One circle creates about 10 chips, and you will roll 3 circles in total. Then, using the pizza cutter, cut triangles as you would when cutting a round cake.
- Move the dough with parchment paper onto a baking sheet.
- Bake for 6 minutes, check the color, and stop baking as soon as you reach a golden brown color. For very thin chips, it takes 6-7 minutes. For thicker chips, it can take up to 8-9 minutes. I recommend baking for 6 minutes then checking every 1 minute to avoid burning the chips.
- Remove from the oven when golden brown and let cool for 5 minutes on the baking sheet.
- Use a flat tool like a knife or small spatula to remove/lift the tortillas chips from the parchment paper.
- Serve with my simple avocado dip recipe or dip of your choice.
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I have diverticulosis. Since any small seeds are a definite no-no, I have 3 questions:
1. Are the chia seeds necessary to the success of this recipe?
2. Perhaps the water-soaked chia seeds are not a worry?
3. Can I use a substitute?
Many thanks in advance. I eagerly look forward to your assistance.
Jim & Diane Dusing
I didn’t try any other seeds so I can’t recommend much. Maybe just use 1 egg.
These are awesome and so easy to make! I made a crab dip to go along with them. Thanks for another great recipe!
Thank you! The best crunch I’ve had since starting my low-carb diet!
Hi, the recipe is fantastic. Thank you for sharing it. Everything tastes delicious. However, after eating chia seeds, they did not agree with my body. What can I substitute? They did form a gel, which I think is very important binding component. I do want to have that same crunch in my chips.
Thank you
You can replace the chia seed + water by 1 egg, it will decrease the fiber in the recipe and avoid the gut issue you mentioned, Enjoy.
Thank you very much. I did as you suggested and it was very tasty. Same crunch and very satisfying.
Happy New Year and I’m looking forwarded to trying your new recipes 🙂
Amazing and soo easy to make.
In my oven they took 12 min to get a golden color.
I will make this on repeat!!
Delicious, thanks for sharing!
BEST. KETO. CHIPS. EVER!!!!! I made the first batch with the recommended spices and they were fabulous!! My husband really misses potato chips, so I thought, what would happen if I put all dressed popcorn spice on them? What happened was WOW!! I put 1/4 tsp of salt and 1/2 tsp of nutritional yeast in the dough. Once the dough was rolled thin, I sprinkled the all dressed spice on and baked them. The only problem I had, was it was hard to tell when they were just the right shade of golden. I didn’t pre-slice the chips, so I flipped the large chip over when I thought it was done, and baked it a couple omre minutes on the other side. They really take care of the chip craving!! I can’t wait to experiment with other chip flavours!!
Hi Carine,
I was just curious to know what size the saucepan lid you use is?
It’s a 12 cm, 4.7 inch diameter. Enjoy the recipe, XOXO Carine
I made this as per the recipe and found the mixture rather wet and went to roll it between the paper and it was sticking. so very disappointed. should i have used more flour?
If your dough is too wet or sticky it means you miss fiber, here they comes from the chia seeds. Maybe you didn’t add enough seeds, scoop, pack and level up for precision using US standard tablespoons. Then also make sure they soak in the water to create a gel like texture. Adding more flour won’t fix the issue since almond flour doesn’t have much fiber. You can fix a sticky dough by adding a pinch of psyllium husk if you have some or grease the dough ball with olive oil and roll between oil paper. I hope it helps, Enjoy the chips, XOXO Carine
The flavor was awesome and I will definitely make again. My dough was really wet (I had quite a bit of extra water in my gel) but I added a bit of coconut flour because I knew it was absorbent. I will totally be making these again!
Just made these, and they turned out great! A little too thin for dipping (I’ll adjust that next time) but the flavor is fantastic!! Looking forward to playing around with different spice blends. This is now my go-to replacement for processed-food chips. Thank you!
Hi, thanks for the recipe. The only thing though, I must have done something wrong because it was so sticky, it got stuck to the parchment paper. Do you have any tips for my following try? Thanks ????
Some baking paper stick to food simply spray oil on your baking paper before using and it will be fine. XOXO Carine
This recipe is Amazing!!! Thx so much!
I followed this recipe and in a few minutes I enjoyed a great tasty crunchy chip! I will add some parmesan cheese next time as one of the readers suggested. I am so happy I found this recipe!
I made these as listed in the recipe with just the almond flour, olive oil, chia seeds, water, and salt. I divided my dough into three equal balls. I rolled them as thin as I could. First tray in the oven for about 6 minutes and edges were golden brown. Very tasty but didn’t have that crispy chip crunch that I was craving. Second tray out of the oven after about 7 minutes. Crispier and a more roasted nut kind of flavor. Third tray I added about a tablespoon of grated parmesan cheese (we are keto, not vegan). Baked the last tray for about 7 minutes. Great crispy crunch a slight hint of cheesy flavor. I’l be making these again and experimenting with some herbs and spices.
Thanks for sharing your tips ! To make these chips very crspy you first need to roll them thin and also, after 3-4 minutes you can spread the chips on the tray. If they don’t touch each other they get even crispier. But adding chesse is a clever idea too. Enjoy the keto recipes around here, XOXO Carine
Hi, thanks so much for this recipe. These crackers are AWESOME. I did find them very breakable and wondering if I rolled them too thin or is there something else I am doing wrong.
That’s true if you roll them too thin they get fragile but also you get the best crunch ! You can definetly roll them thicker too, they will still crunch and be tasty. Enjoy the recipes, XOXO Carine
Hi can I use coconut flour instead of almond?
No you can’t. Coconut flour contains 4 times more fiber and it will soak up all the liquid in the recipe reulting in a crumbly mess. It will be a very new recipe to create if you want to use coconut flour. Enjoy the recipes on the blog, XOXO Carine
Unfortunately I made this mistake, had I seen this message I would have avoided the mess Carine is referring to.
I made these and after cooking for 45 minutes at 200. They still aren’t done. What did I do wrong?
Allow me to perhaps shed some light on this issue. I read the recipe and preheated my oven to 200 degrees. When 5 mins were up the chips were still mushy! It dawned on me that the 200 degrees was Celsius! It clearly states 490 however since the ingredients are in Imperial my brain automatically set the oven in F.
Another 6 minutes at the correct temperature and my chips are done!
Cheers
It sounds almost impossible as these chips are super thin and they bake/crisp very fast. You may have roll the dough thicker and therefore it doesn’t bake but even thicker after 45 min at 200C it should be overcooked and even burn. I have no idea how this can happen sorry. XOXO Carine
I have made this recipe several times in the past few weeks since I have found it. They have come out great every time. For a crunchy chip, I roll them paper thin. However, those are not good for dipping in something, such as guac, but are great to eat alone. I roll them less thin when we want to dip them, and top them with everything bagel seasoning. They are my daughters favorite snack and are so quick to make, I whip them up every few days now. Thank you for the great recipe!
Thank you for such a lovely comment, XOXO Carine
Stupid question but do you have to include the chia seeds into the recipe?
First, there is no stupid question 🙂 All are welcome my friend. But yes, the recipe needs chia seeds because they acts as a binder (there is no eggs in the recipe). Enjoy, Carine
Hello! Tried these the other day and were super yummy – just wondering we don’t currently have an oven anymore and if I could cook the dough in a pan?
I am pretty sure it will cook well in a pan, 3 or 4 minutes on both sides, it should crisp, probably not as much as in the oven but still be tasty. Enjoy XOXO Carine
These were great! My husband loved them! I love your site and you do a great job with directions.
Thank you so much!
Hi! Does the baked chips store well in the fridge or freezer? Any tips on heating up after (if that’s necessary)? Thank you
I kept some 3 weeks in a glass jar, sealed they stay very crunchy if not in contact with air. You can also freeze and defrost at room temp few hour before. You don’t have to heat them up but can do this to ad crunch if they soften slightly. Enjoy, XOXO Carine
Hi there,
Can I make these with a nut free flour?
Usually you can replace almond flour by same ratio of sunflower seed flour, both are keto low carb flour. Enjoy the recipe, XOXO Carine
I couldn’t get my free e-book and subscription to your site to work. Can you help me Thank you, your low carb recipes look Great.
Hi, I added your email to the subcription list, and removed your email form this comment to keep your data protected! Enjoy the free ebook, XOXO Carine.
First keto crackers we’ve tried and truly enjoyed!
Yeah! I love to read that. Enjoy the blog recipes, XOXO Carine.
What a great recipe!!!! The family rated them 5 stars. Thank you for sharing all your recipes.
This was the first one I tried and it turned out great, I cant wait to try another one!!!!!
Thank you!!!!!!!!!!!!!!!!!!!!!!!!
That is so nice to read your comment thank YOU! I can’ wait to see what you try next and read your family feedback. Enjoy! XOXO Carine.
Thank you for this recipe. I absolutely LOVE it! I’m sharing it with my friends, too!
Amazing ! That is what good food is for, sharing with friends and family. Enjoy the blog recipes. XOXO Carine.
I made these today and they were perfect! Delicious and went perfectly with some avocado hummus. This is my third recipe from Sweet As Honey and I love them all. Try this one, you won’t regret it!!!
Thanks SO much for trying so many of my recipes. Enjoy the recipes around. I can’t wait to read your next review !!! XOXO Carine.
Can almond flour be substituted with any other flour? Chickpea maybe?
Thanks in advance!
You can use oat flour but it won’t be keto or sunflower seed flour to keep things keto low carb. Enjoy! Carine.
Thank you so much for this recipe! I made these this morning and they are absolutely delicious!
thank you for the beautiful feedback! Enjoy the keto recipes on the blog, XOXO Carine.
Hi there, I believe you have a series of typos. It’s “Tortilla” with no “s” at the end. Tortilla Chips will do just fine for this fabulous recipe. Tortillas Chips is grammatically incorrect. Feel free to delete this comment after you read it 🙂
haha I won’t delete and tell you thank you. However note that I French, English is not my first language and that is why this blog have lots of grammatical/funny sentence. I hope you will still enjoy my recipes. XOXO Carine.
This is the best cracker recipe on the internet, and it is low carb! I followed your recipe and I was very pleased with the result. Absolutely delicious! Thumbs up Carine!
how do you get 30 chips from a 16cm circle?
As it says in the recipe you will roll 3 circle, each makes between 10-12 chips. Recipe says “You should end up with a circle of rolled dough. One circle create about 10 chips, and you will roll 3 circle in total.” Enjoy the recipe. XOXO Carine
I love these crackers!I love bread, I love making bread! Then I started Keto! I miss my bread, but these help soooo much. This is the second time I have made them fast and easy and Delicious!!! Thank you so much.
Thanks for the lovely feedback on those keto chips! If you love bread you came to the right place I love sharing keto bread recipes, you may also like the almond crackers recipe or flaxseed crackers recipe then! Enjoy the keto recipes on the blog. XOXO Carine.
What size was the lid you used?
The lid can be any size you want, mine was 16 cm diameter. I hope it helps you make the most delicious low carb tortillas chips. XOXO Carine.
This recipe is a keeper, I don’t know why I waited to long, I love that is dairy/egg free….quick and easy….can see a lot of potential for other uses, thank you!!!
Thanks so much for the lovely feedback! Enjoy the low carb recipes on the blog. XOXO Carine.
Hi, my husband can’t have chia seeds due to diverticulitis. Can I grind flax seeds before usiing them in the recipe?
It will probably work really well with a flaxegg or an egg! Enjoy the recipe, XOXO Carine.
In place of the seasoning, maybe replace it with popcorn toppers? They have cheese flavored ones, and would still be 0 carb and vegan. Thoughts?
You can use any spices you love! Enjoy, XOXO Carine.
I love making these! I usually make them thicker and cut them in squares for crackers!
That sounds lovely! Thanks for sharing this with us, XOXO Carine.
Hi Carine,
Thank you for sharing this recipe. Now I am living in France and there is not a lot of keto food options around here (or maybe I couldn’t find them). I love your recipes. I made this cracker, one batch with vanilla and another I used matcha. I want some snack and this work well. I made it a bit too thin and it burned so fast. But my husband loves them. Anyways thank you so much.
Merci beaucoup et bonne année.
Hi ! I have been to France last year and I agree, keto food is hard to find. I am so glad you enjoy the chips. Enjoy the blog. XOXO Carine. A bientot et bonne annee.
I baked these tortilla chips yesterday….they are absolutely deliscious!!! Will be making these on a regular badis for sure!! Thank you souch for sharing this recipe.
Thank you so much for the lovely comment. It makes me very happy to read it today. Enjoy the chips and the low carb recipes on the blog. XOXO Carine.
Can you use sesame seeds in lieu of chia?
No I am sorry it won’t work. The chia seeds in this recipe act like an egg. Chia seeds lots of fibres that create a egg like texture when soaked in water. Sesame seeds barely contains fibre and won’t provide the eggy texture required to make the tortillas chips dough comes together. I hope you find some chia seeds to try this delicious recipes. Thanks for trying my blog recipes. XOXO Carine.
I’ve made these before and absolutely love them. Was trying to quickly satisfy a sweet craving and get rid of some lwft over almond flour so this last batch I used liquid stevia and cinnamon to make some quick crispy graham cracker substitutes. Not 100% the same but really hit the spot for something crunchy and sweet!
WOW, that is a great idea! I never thought about making those sweet but that is interesting and I want to try. Thanks for trying my recipes and sharing your lovely feedback and experience. XOXO Carine.
Really quick and simple to make, I added garlic and onion powder and some grated cheddar cheese, yum!
What a great idea to add cheese in those tortillas chips ! Thanks for sharing and hue thank you for trying my recipe too! XOXO Carine.
I made these and they are amazing easy to make litterly took under 15 min to make it baked so fast and nice and they taste amazing. Loving it. U have to try this. Thank you again can’t wait to try your other recipes
I am SO happy that you found my blog and enjoy my recipes. Have a great time here and see you soon on instagram. Love from NZ, XOXO Carine.
Hello from Costa Rica! Thank You for this recipe, easy and delicious. ????
Hello !!! WOW Costa Rica, now I am dreaming about holidays ! Thanks for the lovely comment. Enjoy the blog recipes. XOXO Carine.
These are delicious! Thank you so much. For the person asking about oil, I accidentally forgot to put it in and they were still incredible. I am going to try making them into bowls!
Oh thank you for that comment! I would never thought it will work well withou oil too 🙂 I am so happy you enjoy them. Have a lovely time on the blog. XOXO Carine
Wow! These are great! They were a real hit with my family. Thanks for sharing!
Thank you SO much for sharing your positive experience on those tortillas! I am so happy your family love it too. Always one of my kids favorite snack as well. Enjoy the recipes on the blog. Love from NZ, Carine.
If allergic to nuts, can I use coconut flour instead?
No I am so sorry this recipe can’t work with coconut flour. There is too much fibre in coconut flour, it will soak up all the liquid and won’t hold together. This is a almond based recipe. However, you can try my flaxseed crackers instead! It is nut free and low carb !!! Enjoy the blog. XOXO Carine.
Hello! I LOVE, LOVE this recipe and have made it many times. One thing that keeps happening is, the dough sticks to the top parchment paper when I peel it off (not entirely but in spots). I have tried lightly greasing the paper and /or adding a bit more almond flour. Any ideas? Thanks!
Hi,
I had the same problem and used non-stick spray liberally and waited a bit after I rolled out the dough before I removed the top parchment sheet. That combination seemed to work.
Thanks SO much for your comment! It is weird that the dough stick to your parchment paper even if you oil it !? Did you try using a different brand of baking paper? I recently switch to unbleached baking paper and I love it! No sticking issue anymore even with cookies. Let me know ! XOXO Carine.
Omg these are delicious and so easy to make! Thanks for sharing!
PS
I added extra nutritional yeast! Luv the flavor so don’t skimp! Lol.
Thanks for his beautiful feedback! It makes me very happy to read that. I love the addition of nutritional yeast as well but my kids are not big fans that is why I said it is optional. But, agree that extra flavor is amazing! XOXO Carine.
I don’t know how you came up with this recipe – but, IT’S FABULOUS!!! I’m following KETO and this fits perfectly – one of the best cracker recipes by far – actually – one of the best recipes for anything!!! Simple to make, and so well worth it – crispy deliciousness!!! Thank you so much!!
HAHA thank YOU! I love low carb recipes and my husband is vegan so I am trying new things everyday and sometimes it comes out great as those tortillas and post them on the blog! I also love to make flaxseed crackers if you want something different next time. There is barely 0.5 g net carb per cracker. Enjoy the blog and THANKS for this lovely comment XOXO Carine.
Thank you, thank you, thank you!! I just made these and they are amazing!! They are perfect for my Keto diet! I feel like I can now have chips/crackers with my soups and dips! Did I miss the nutrition information though?
I am so glad you love those chips ! I love my low carb crackers and chips too – keep an eye on the blog I should share more very soon 😀 The nutrition panel is always posted after the recipe card, just scroll a bit further. But be assure those are super low carb 0.4 net carb per chips (recipe makes 30 chips). Enjoy the blog! XOXO Carine.
Can I use almond flour? It’s much finer than almond meal so I wanted to make sure I could use it.
Yes sure both works well in this recipe. Enjoy the tortillas chips. XOXO Carine.
Hi your recipes are amazing!!! I just want to make sure; when you say the recipe makes for example 4 servings and that the Calories are 100, is it 100 per serving or is it 100 divided by 4 so 25 cal per serving?
Hello! In the recipe card shows the serving, like 4 means you can serve 4 portions of chips, calorie is for ONE serving so no need to divide anything. If it says 100 cal it is for one serving and you will have 4 serving in the recipe. A full nutrition panel is always provided after the recipe card, simply scroll down and it will be very clear, per serving again with all the data breakdown including carbs, fibres, fat etc. Enjoy the recipes on the blog and the low carb chips ! XOXO Carine.
Hi, Thanks for such a wonderful recipe.
I am a bit uncomfortable with the rolling pin. Can you please suggest me any other way to make it?
Rolling pin is the easiest or if you can find a tortilla press that will be the TOP easy peasy way to roll the dough! Enjoy the lovely chips and let me know how it goes! XOXO Carine.
Oh Great! Thanks a lot, Carine.
My pleasure! You’re so welcome. Enjoy ! Carine.
Hi,
This looks like a wonderful cracker but I was wondering if there would be a replacement for the oil as I can’t consume oils or butters.
Thank you.
Hello ! You probably can swap for an egg but it won’t be vegan anymore. I did not try the recipe other way so I can tell very much I am sorry. I hope you find lovely recipes that you can make on the blog. Enjoy ! XOXO Carine.
Thanks for this awesome recipe! Constantly searching for recipes to replace high carb munchies for my diabetic sister!
Theresa
Can this recipe make tortillas instead of chips
It makes crispy chips and there are not flexible at all so I don’t see how you could make tortillas with this recipe. Check out my flaxseed wraps recipe for a low carb flexible tortilla here. XOXO Carine.
This recipe made an awesome pie crust for a low carb coconut pie! I know its odd but the “chips” I made reminded me so much of pie crust that I had to try. I love this recipe in both forms. Next I want to add lemon flavoring and maybe a touch of sweetness for a cookie type thing. Thanks for this great recipie!
Great idea, I was also thinking that may work for a pie crust and add extracts for different flavorings
I never used this recipe for a pie crust but that is a clever idea! Let me know how it goes if you give this a go 🙂 Have a lovely day, XOXO Carine.
How many carbs is this recipe?
Hello ! Nutrition panel per chips is provided after the recipe card. Scroll down for the full recipe panel but one chip 0.4 net carb and 20 cal. Enjoy the recipe. XOXO Carine.
Can anything be used in place of chia seeds? I really do not enjoy them..but of course the main way I have had them was when they are used in a pudding,etc. So they are squishy lol.
use gelatin maybe
I am not ure how gelatin will work but I love chia seeds as this adds an extra boost of fiber, good fat for healthy gut and it is keto too ! Enjoy the chips. XOXO Carine.
If you are not vegan, try an egg, but I am not sure if it will goes perfectly as I did not try myself. You won’t feel the texture or taste of chia seeds in those chips. Even if you are not a fan, give this a go you will love them 🙂 Enjoy XOXO Carine.
Could I use flax meal instead of almond?
No I am sorry it must be almond meal/ground almond. Flaxmeal contains 20 times more fibre than almond and will soak up the liquid drying out the batter. It will be a completely different recipe. Enjoy the chips ! XOXO Carine.
These are addicting! I just doubled the recipe to make more, as they didn’t last long in our home. We love chips and this fits our WOE just perfect. Thanks for sharing.
I am so glad to hear that ! same in my house my kids are crazy about those – specially when I add paprika in them 🙂 Enjoy the recipe on the blog and thanks for sharing your lovely feedback on that chips recipe. XOXO Carine.
Love the idea of making these from scratch, it’s super easy. And so healthy!❤️
Thanks ! You will love this recipe it is very easy and delicious ! Let me know what you think if you try it ! XOXO Carine.
Pretty good !!! Gives me something with a crunch.
This sounds great! I’m doing low carb Paleo, which makes bread/chips really hard. I love almond flour, so I’m excited to try these! Thanks for the recipe! 🙂
Thanks Tina ! That is a great chip recipe, crunchy and a delicious nachos base – even better loaded with melted cheese 🙂 Enjoy the recipe and let me know how it goes! XOXO Carine.
I made these today. I used parmesan cheese in place of the nutritional yeast but otherwise followed the recipe. They were DELICIOUS! Thank you for posting this recipe. It will help me stick to my low carb plan.
I wish there was a way to leave a comment without a rating as I can’t really rate this recipe since I couldn’t get it to work at all😅 I’m sure it’s my fault but I don’t know what I did wrong.
I used an egg instead of the chia seeds and the mix never formed dough. It was like cornbread mix. I used a scale to measure the almond flour, so that isn’t the problem. I added a bunch more flour thinking that maybe my egg was extra large but while the mix got thicker, it never became dough. Any ideas?
The recipe is made with chia seed and water. Chia seed have fiber that absorb liquids and hold the dough together. If you replace them by an egg it won’t bind ingredients your ratio liquid/dry is too high. That’s why I don’t recommend using egg in this recipe. Try chia seed next time, or it you use an egg don’t the water!
Thanks for this lovely comment my friend. I am so glad it work out with parmesan too ! It is on my to do list for the next batch. Enjoy the low carb recipes on the blog. XOXO Carine.
I added extra salt and cheese to mine. They remind me of cheese its. So. Good. I definitely will make them again.
Awesome idea! I am so glad yo