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.