What’s a dip without a chip? A pretty lonely condiment.
When I came up with a recipe for dairy-free nacho “cheese,” – I knew I absolutely needed to make paleo tortilla chips to go with it. So, I did.
These grain-free tortilla chips are crispy little bites of joy. The salty chips are the perfect pairing to any dip. Not only do they taste the part – they look the part too. I mean, they really do look like regular corn chips, don’t they? The secret: I added a little turmeric to the batter to give them that signature “yellow corn chip” look.
This recipe is based on one of my all-time favorite recipes: paleo naan. I tell you that 3-ingredient flatbread really is magic. It can transform into just about anything: waffles, empanadas, pizza crust, parathas… and now tortilla chips!
Need a dip for these tortilla chips? Here are a few favorites:
Alright, it’s time for some chips and dip. When I dip, you dip, we dip… these chips 😉
Ingredients
- 1 cup coconut milk full-fat
- ½ cup almond flour
- ½ cup tapioca flour
- ½ teaspoon salt adjust to taste
- ¼ teaspoon turmeric
Instructions
- Pre-heat a 9.5 inch (or larger) nonstick pan over medium heat.
- Mix the almond flour, tapioca flour, coconut milk, salt and turmeric together in a bowl.
- Add ¼ cup worth of batter onto the pan.
- After about a minute flip the flatbread and cook for another minute or until both sides are mostly firm, then place the bread onto a parchment-lined baking sheet. Repeat until the batter is done.
- Using scissors, cut the tortillas into small triangles and spread them out on the baking sheet.
- Bake at 400°F for 10-12 minutes or until the tortilla chips are crispy.
Lisa Rohlfing says
Absolutely love these chips! I do add more coconut milk, about 1/4 c more because it makes the batter thinner and they cook crisp right in the skillet. They are so filling with guacamole. I make them quite often!!
Ashley - My Heart Beets says
Lisa, I’m so glad you liked the chips!
Kandi says
Thank you for this amazing recipe. I’ve shared it with so many people. I add different seasonings and spices for different flavor profiles (nutritional yeast is a household favorite) and use a pizza cutter instead of a scissors to cut them. We also like eating the “crepes” right out of the pan without baking! I use a light spray of coconut oil to prevent sticking, but have recently replaced all my Teflon with ceramic and granite non-stick, so I may not need the oil next batch. I also found that the chips store best in a paper bag… but my husband and I rarely have leftovers when I make a single batch. Addictive! Thanks again for sharing this awesome recipe.
My Heart Beets says
Kandi, that’s so great to hear! I’m so glad you guys like this recipe so much! Thanks for sharing this post with others 🙂
Caro says
These were great fresh out of the oven and cooled. However, they went soggy after 1 day stored in a plastic bag at room temperature. Do you have any storing suggestions to maintain the crispness?
Amanda says
I sprinkle Everything Bagel Seasoning on these as they cook and it is game changing! I love these!
My Heart Beets says
Amanda, that’s great to hear! Love everything bagel seasoning – will have to try with this!