tortillas chips ( Low Carb )


  • 1 tablespoon black chia seeds
  • 1/4 cup water
  • 1 cup almond meal – I used blanched almond meal/floor
  • 1 tablespoon olive oil
  • Spices encouraged
  • 1/4 teaspoon floor cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon nutritional yeast – optionally available extraordinary for a natural cheese flavor


  1. Preheat oven to two hundred C (390F)
  2. In a small bowl upload the chia seeds and water. Stir with a spoon to combine. Set apart for 10 minutes or until a gel-like texture form. 
  3. In every other big mixing bowl, upload almond meal, olive oil, spices and the chia seed gel created earlier than.
  4. Knead dough by arms, squeezing the combination among your finger to include the chia gel into the almond meal, until it forms a dough. It should not take extra than 1 minute to form a dough ball. 
  5. Place the dough ball among  pieces of parchment paper, and rool out with a rolling pin as thinly as possible. 
  6. Remove the pinnacle layer of parchment paper, cut out tortillas chips the use of a pizza cutter or sharp knife. To make triangle chips (tortillas shapes), truly area a spherical form on pinnacle of the rolled dough. Cut around the lid, remove the dough out of doors of the lid – preserve it for later to roll again and make greater chips! You should become with a circle of rolled dough. Then, the usage of the pizza cutter cut triangle as you will reduce a round cake.
  7. Move the dough with parchment paper  onto a baking sheet.
  8. Bake for six mins, test the shade and stop baking as soon as you attain a golden brown colour. For very thin chips it took 6-7 minutes. For thicker chips it may absorb to 8-9 mins. I advise you to bake for six mins then take a look at every 1 minute to keep away from the chips to burn. 
  9. Remove from the oven whilst golden brown and let cool for 5 minutes on the baking sheet
  10. Use a flat device like a knife or small spatula to cast off/carry the tortillas chips from the parchment paper. 
  11. Serve with my simple avocado dip recipe or dip of your desire.

Recipe Notes

  • Storage: Store as much as five days in a hermetic box -they’ll barely soften after three days however you may rewarm them 1 minute at 75C (160F) for 1 minute just earlier than serving to provide them a few crisp again. I endorse a steel box or glass jar to preserve the tortillas very crispy. 
  • Freezing: I do not advocate to freeze the ones chips. They will lose their crisp.
  • Spices thoughts: feel unfastened to test with dried herbs like rosemary, oregano or onion flakes, smoked paprika, turmeric powder, curry powder or even matcha powder!
  • Salt: the recipe is using handiest 1/4 teaspoon salt which keep the chips low in sodium and healthful. If you love salty chips sense loose to add greater salt but do not exceed half teaspoon salt.