Paleo Tortilla Chips


Paleo and Vegan Tortilla Chips by

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!

Paleo and Vegan Tortilla Chips by

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 😉

Paleo and Vegan Tortilla Chips by

Paleo Tortilla Chips

Paleo Tortilla Chips

4.85 from 19 reviews
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  • 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Kandi says

    5 stars
    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.

      • Caro says

        3 stars
        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?

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