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.
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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?

  2. Carol S McCoy says

    4 stars
    I highly suggest non stick pan and maybe even spraying with nonstick spray on cutting and flipping utensils. Mine were better after putting them back in warm oven to get crispy. I used a pizza cutter to cut mine. How can I find the nutritional values?

  3. Kelsey says

    I’ll be honest…the first time making these, I got frustrated, added eggs and turned them into crepes LOL
    This time I was determined to get it right. You need to trust the recipe and be PATIENT. It took 5 minutes for each side. Then I cut them with a pizza cutter and put them in my air fryer at 350 for about 5 more minutes. Sooo perfect and addicting…and way better than spending $5 a bag on Siete brand 🙂
    Thank you Ashley!

  4. RachelD says

    My husband hates coconut…he says that it’s perfumie…anywho, how much of the coconut taste comes through on these if any? I love coconut btw.

  5. Carol says

    5 stars
    These are the best paleo chips I have found. They also work great as tortillas for my enchiladas (only bake them half the time uncut of course). I use unsweetened almond milk instead of coconut milk.

  6. Heather says

    5 stars
    I made these the other night, absolutely love this paleo recipe!! I used it as a taco shell, so delicious!!!
    Just wondering if they would keep well coming out of the freezer??

  7. Heather says

    I made these the other night, Absolutely one of the best paleo recipes I’ve tried! I used it as a taco shell, it was delicious!!
    Just wondering how good they would be if I froze them?

    • My Heart Beets says

      Heather, that’s awesome – so happy to hear that! I freeze them before baking – when you want to heat them up, just do so in the oven. Hope that helps!

  8. Mark says

    5 stars
    Hey Ashley… great recipe. I especially like the way of preparing them in the non stick pan then baking them. Once I transfer them to the cookie sheet with parchment paper, I simply cut them with with my pizza cutter into triangles. I left mine in about 15 minutes and they came out with in a warm, soft, crunch to them. Very hearty… my family could not loved them. Dipped in guacamole and they were the ultimate hockey play off snack. I added a few more ingredients… doubled the recipe and added 1/2 tsp chilli powder, 1/2 tsp onion powder, 1/2 tsp garlic powder and 1/2 tsp paprika. All the flavours came together nicely. I might throw in some cumin next time too as I see it in a lot of taco seasoning mixes. Thanks again for you recipes. Your site has found it’s way to my favourites bar!

    • Mark says

      5 stars
      Sorry… needed to edit before posting… replace “my family could not loved them” with “my family loved them”…

    • My Heart Beets says

      Thanks, Mark! I’m so glad you and your family loved the chips! I’m going to have to try adding those spices the next time I make this – maybe for the next Caps game (hubby is a big Capitals fan)! So he’ll have you to thank haha 🙂

      • Mark says

        5 stars
        Oh Boy… they are down 3-1 on the Pens but never say never! Made these again last night… they are a favourite in our house. I’d love to figure out the nutritional/calorie count. So nice to eat a snack food that has no additives in it! GO SENS GO!!!

  9. Christine says

    5 stars
    These are amazing! My daughter and I added oregano, basil and garlic salt for an Italian
    flavor. We served them with marinara and black olives. Very tasty and satisfying! Thank you for sharing this recipe! We’re also thinking about trying them with cinnamon and dipping in maple syrup for a sweet treat.

  10. Janet Mize says

    Hi, I just tried the recipe, but had some issues. First, the dough stuck to the pan very badly. When I went to flip the dough, it all just stuck together. Even after cooking for 2-3 minutes, the dough was just still very sticky. Any tips, or know what I might be doing wrong? Thanks.

  11. Tessa says

    5 stars
    Can this recipe be used for tortillas? We tried the chips and they are amazing. Wondered if I would have to do anything different besides not cutting them for tortillas? Cook them less or at all?


  12. Inna G says

    5 stars
    My daughter is extremely picky eater. Because of her medical condition, she was recommended to follow paleo diet. I tired quite a few website and paleo cooking books, but she did not like anything I made. I am so happy to discover your website. I tried the chips and she loved them! She ate it all up in just two days! It is incredible. Looking forward to trying more of your recipes. Thank you. It is definitely a 5-star recipe

  13. Debra says

    I tried this recipe and it is wonderful, my family and I enjoyed the tortilla chips and we also made tortilla shells.

  14. Holly says

    5 stars
    Also…forgot to ask, do you know approximately how many chips this makes or just an idea of how many people it could feed???? I am making a dip for a party and I’m just lost on the yield of chips here. I guess if they stay crunchy I could just store the extras but not sure how well they would keep/stay crispy…any information you could give me would be greatly appreciated.

  15. Holly says

    Hi! Do you have any idea how these might turn out with arrowroot in place of tapioca? More chewy, less crunchy etc…??? I noticed someone asked that question in August but looks like they never had a chance to report back. I just wonder what affect each starch has to a recipe as I know different starches bring different things. Thanks Ashley!
    PS-I agree with Gloria^^^ and you and your hubby make such a beautiful couple ?
    Happy Holidays!

    • My Heart Beets says

      Holly, you can use arrowroot – they’ll turn out just fine. I often use arrowroot and tapioca interchangeably without any issues. Hope you love the recipe! And thank you! Happy Holidays 🙂

  16. Gloria says

    5 stars
    I think you are just Super Fun (and “quirky” funny, like me 🙂 and oh-so-generous with your wonderful talent and experiences. I have humbly & gratefully (is that even a word?) downloaded many of your recipes… God Bless You & Your Precious Familia . . .

  17. B says

    5 stars
    Fabulous recipe! I learned to trust my pan and not use any oil. I think I have the technique down! Would really like to know the nutritional profile of your recipes?

    • Emily says

      I just made these with arrowroot instead of tapioca and it was not a success. They were incredibly difficult to cook in the pan and they did not crisp up in the oven (even with 5 extra minutes). Chewy tortilla chips… not yummy.

  18. Colette says

    5 stars
    We make these! When we discovered that Paleo Naan could make waffles and and crackers, we went crazy! We made these to go with guacamole and salsa! They were amazing!

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