Recipes
Baked Paleo Tortilla Chips with Nacho Seasoning
By katiestewartwellness · January 15, 2019 · 2 min read
Baked Paleo Tortilla Chips
I’m a former chip lover and, to my surprise, I have never attempted to make my own before. Making my own baked paleo tortilla chips was way easier than I thought. And they turned out delicious on the first attempt! Now, these corn-free chips are a staple in our house. Perfect to dip into my Rosemary Cashew Cheese or have alongside my Healthy Beef Chili.
Corn Country
Michael Pollan once said in his book The Omnivore’s Dilemma that North Americans are “processed corn, walking.” More than 50% of a typical diet here in Canada or the US is derived from corn. The downfall? Over 90% of corn grown here is genetically modified.
“More than 80% of all genetically modified crops grown worldwide have been engineered for herbicide tolerance. As a result, the use of toxic herbicides, such as Roundup®, has increased fifteenfold since GMOs were first introduced. In March 2015, the World Health Organization determined that the herbicide glyphosate (the key ingredient in Roundup®) is “probably carcinogenic to humans.”
The Non-GMO Project
Corn, which is considered a grain, contains far fewer nutrients than fruits and vegetables. If you have digestive issues, consider leaving corn off your plate. It contains a class of proteins called prolamins which your body can’t properly breakdown. This can lead to or worsen a leaky gut and encourage the growth of bad bacteria. Some with a gluten sensitivity should also avoid corn because the protein has been found to be similar to that of wheat.
Ingredients
- 2 cups almond flour
- 2 egg whites
- 1 tsp unrefined sea salt
Optional Nacho Seasoning:
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp smoked paprika powder
- ½ tsp turmeric powder
- ½ tsp cumin powder
Instructions
- Preheat oven to 350 F.
- Add all ingredients, including the seasoning if using, in a bowl. Mix until well combined.
- Shape into a semi-flattened ball and place between two sheets of parchment paper.
- Use a rolling pin to flatten the dough to desired chip width. The thinner the dough, the crispier the chip.
- Cut into triangle shapes. Note: I use a small pot lid to create circles and then use a pizza cutter to cut into a pie. I remove the excess dough and repeat until all dough has been used.
- Place parchment paper with dough triangles onto a baking sheet.
- Bake for 8-12 minutes or until desired crispness is achieved.
