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.
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!
Carol S McCoy says
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?
Debbie says
Hi this looks really tasty. Allergic to coconut though. Any alternative? Thanks
Kelsey says
Success!
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!
Kelsey says
Trying to leave five stars but it won’t let me.
My Heart Beets says
Kelsey, I am so glad you liked the tortilla chips! And great tip about the air fryer! I have been meaning to get one of those!
Constanza says
HI!!!!! It looks really amazing! Can I use other milk instead of the coconut one? Thank you!!!
My Heart Beets says
Thanks! I have only tested this using coconut milk and I think the fat content in that milk is important to the recipe, but if you try another milk let us know how it goes!
Danielle says
So good thank you for a crunch!
My Heart Beets says
So glad you liked it, Danielle!
Arleen says
Love these!!! Is it better to use refrigerated coconut milk or room temperature?
My Heart Beets says
Glad to hear that! I would use room temp and mix it up well before using 🙂
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.
Lindsy says
Excited to try this recipe! Will these stay crunchy if stored, or should they be eaten right away?
Carol says
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.
My Heart Beets says
Thanks, Carol! So glad you like them!! And good to know that unsweetened almond milk works as a substitute!
Heather says
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??
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!
Mark says
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
Sorry… needed to edit before posting… replace “my family could not loved them” with “my family loved them”…
Thanks,
Mark
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
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!!!
roberta says
i use this recipe for taco shells. this recipe is great
My Heart Beets says
Glad to hear that!
Shelly says
Hi what can I use in place of the almond flour? My son is allergic to almonds, and I’m gluten free.
Lana Seargeant says
These are life changing!!! So easy and so good!!! Love them!
My Heart Beets says
So happy to hear that!! 🙂
Christine says
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.
My Heart Beets says
That combo sounds delicious!! So happy you both liked the recipe!! And, I love the cinnamon/maple syrup idea too!
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.
My Heart Beets says
Your pan must be non-stick to make these. If you’re not a fan of non-stick, there are always eco-friendly brands.
Janet Mize says
I was using non-stick, hmmm. Is tapioca starch the same thing as tapioca flour?
My Heart Beets says
Janet, hmm I’m not sure then… could it be an old pan? And yup, they are the same thing. Let me know if you’re able to figure it out!
Anuradha says
it takes time to cook.. if u turn it in 2 mins it gets stuck.. give it time.. n it comes perfect.. i did not add coconut milk.. but coconut flour and water i added..
Tessa says
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?
Thanks
My Heart Beets says
Glad you liked them, Tessa!! Here’s how to make them tortillas: http://myheartbeets.com/paleo-naan-indian-bread/
Tessa says
Thank you for your fast response. Just made them. Can’t wait to eat them.
How well do they store and how do I store if possible?
It didn’t make to many but I think if I add water to thin them I could get more.
Thanks.
Tiffany says
This looks amazing!! Thank you… my question is could I substitute the almond flour for coconut?
Jill says
Hi! I’m wondering how these store? Do they stay crispy? Thanks!
Sharon says
Hi!
Do you have a gluten free rice free nut free substitute for the almond flour?
Thanks!
My Heart Beets says
Sharon, not on the blog but if you have my eBook, you can make my coconut flour naan and use that to make these chips!
Inna G says
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
My Heart Beets says
I’m glad you found my website too!! And I’m so glad she loved the tortilla chips!! Hope you both love everything you make from here 🙂
Debra says
I tried this recipe and it is wonderful, my family and I enjoyed the tortilla chips and we also made tortilla shells.
My Heart Beets says
Awesome! I’m happy to hear that 🙂
Lisa says
When using the coconut milk, do you use the firm part or just the liquid? Or both?
My Heart Beets says
mix them together and then use it. hope that helps!
Holly says
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.
My Heart Beets says
These are pretty addictive so I’d say this batch would feed maybe 4? I’d definitely make extra if you’re serving these at a party!
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 🙂
Gloria says
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 . . .
My Heart Beets says
Gloria, thank you!! Haha, I appreciate the kind words 🙂 And I’m so glad you like my recipes!!
B says
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?
CHISSY says
I tried to make these and they just fell apart/crumbled together when I tried to flip them. What is your technique?
kate says
Wow, I can’t wait to try!
fray says
Can I substitute tapioca for arrowroot? If yes, is it equally measured?
My Heart Beets says
Fray, yes you can use the same amount of arrowroot in place of tapioca flour. Let me know how it turns out for you!
Abbey says
Did you ever try this using arrowroot?
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.
Chrissa - Physical Kitchness says
Gaaaaaaah I’m drooling. I SO miss tortilla chips and queso. This is like the answer to all of my prayers!! Pinning!!
My Heart Beets says
Chrissa, hope you love them!! 🙂
Colette says
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!
My Heart Beets says
Colette, yay so happy to hear that!!