Paleo Dipping Chips


Paleo Dipping Chips

These are a grain free ” chip like” substitute for your favorite salsa or dips. People kept asking about what to dip in my “most addictive salsa ever recipe”. So, I made these cracker like, chips. Not exactly like corn chips, but a great sub when you need a crunchy, salty snack. Paleo and low carb too! The family loved these in salsa and dipped in guacamole. They are also wonderful dipped in this avocado dip I make: Avocado Cilantro Lime Dip or sauce.

Here is photo of how you would cut the triangle shapes, but you could also cut them into square shapes if that is easier:

making chips

Those Mexican spices are so yummy!!Paleo Dipping Chips, grain free and low carb /

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5.0 from 5 reviews
Paleo Dipping Chips
Prep time
Cook time
Total time
These are a grain free " chip like" substitute for your favorite salsa or dips. People kept asking about what to dip in my "most addictive salsa ever recipe". So, I made these cracker like, chips. Not exactly like corn chips, but a great sub when you need a crunchy, salty snack.
Recipe type: Paleo, gluten free, low carb, vegetarian
Cuisine: Chips
Serves: 4
  1. Preheat oven to 350 F.
  2. Add : Almond Flour, Flax Meal, Egg White, ¼ tsp salt, ½ Tsp Chili powder, ½ tsp Cumin, and Lime Juice to a large Mixing bowl.
  3. Mix until sticky dough forms.
  4. Place dough on a sheet of Parchment Paper and put another sheet of parchment paper over the top of dough.
  5. Use a rolling pin to spread dough out very thin, then peel off top paper.
  6. Use a knife or pizza cutter to score dough on paper into triangle or square shapes.
  7. Mix all the seasoning toppings in a small bowl.
  8. Place parchment paper, with dough on it, on a baking sheet.
  9. Use a mister to spritz Olive Oil over tops of chips, or can brush oil over chips with a brush (a pastry brush would work).
  10. Take seasoning mixture and sprinkle over chips.
  11. Put in oven and bake for 10 minutes, then check to see if edges of chips are slightly browned.
  12. If not slightly browned, continue to bake and watch.
  13. May take a few more minutes, but watch carefully, they burn fast.
  14. Remove from oven, cool & serve. :)
Nutrition Information
Serving size: 1 portion out of 4 Calories: 155 Fat: 12 g Carbohydrates: 6.5 g/ 2.5 g net carbs Fiber: 4 g Protein: 7 g

Great served with my home made salsa recipe: most addictive salsa recipe



  1. Devn says

    So does this recipe basically make one big tortilla sized flat that you roll out then cut/bake? If so, does that mean that 1 serving would basically be 2 chips if I were to cut it into 8 equal parts? 155 Calories sounds like an awful lot for 2 chips, haha.

    • says

      Devn, it depends on how large you cut them. If you cut them in 8 peices, then they would be pizza slice sized chips and that would be very large sized chips. You would cut each pizza slice into 4 chips and then you would have 8 chips per serving.

      • Devin says

        Oh, ok.. I didn’t realize it rolled out that big, I figured it was a tortilla instead of a pizza, that makes sense. Thanks. :) (Wow, I totally missed the i in my name the first post, haha.)

  2. Kate says

    wow, super good! Fast & easy.
    Im going to experiment with a way to bake them into the shape of hard taco shells for taco night 😉

    • says

      Kate, Thank you for taking the time to comment and share your taco idea. Which sounds like a great idea! let us know how that turns out.

  3. Ashley says

    I made these today, and they were awesome!!! I didn’t have all of the seasonings so I just used sea salt and they were great!! Thanks :) I’ve already shared the recipe.

    • says

      Ashley, thank you for trying the recipe. They are great with just sea salt. I just love to use or try different spices. Thank you for sharing the revipe, I really appreciate it.

    • Maria Lucas says

      Hi Stacey,

      I tried your Paleo dipping chips recipe tonight and they were delicious. Even my hubby liked them! So quick and easy to make too. Well they took more like 30mins (maybe my conversion from Fahrenheit to Celsius was wrong).
      I used almond meal as I don’t have the flour and hazelnut meal as I don’t have flax meal.
      They have a yummy flavour and terrific crunch.
      I whipped up a salsa to go with them, put them on a plate with melted cheese and sliced jalapeños, cream cheese and salsa.
      My only regret is I didn’t double the ingredients because they’ve all gone now!

      • says

        Hi Maria, thank you for your feedback. I am so happy they were a hit. I think my oven is speedy, your conversions were probably right. I do need to start putting the convertions and in my posts. Long project though.

  4. Victoria says

    These look amazing, and I really want to make them! But I’m confused about one thing: The link to the baking pan, which is on Amazon, seems to show three different sizes. Could you give me some idea of which size plan to use?

    Thank you again for posting this delicious -sounding recipe!

  5. Julie L. says

    I made these last night to go with my homemade chunky guacamole. They were fabulous and I will definitely be making them again. I wasn’t even tempted to sneak one of my husband’s “real” tortilla chips. YAY!! Next time I will use a little less salt in the seasoning for the topping and I will make sure I cook them a little longer, because a few in my first batch were chewy rather than crispy. Thanks for the great recipe!

    • says

      Julie, thank you so much for your kind words. Really glad these worked out for you. I probably am a little heavy handed with salt, lol. And my oven seems to be very fast.

        • says

          Mel, it is one portion out of 4 servings. I divide the chips into four equal portions. I can’t be extact of each portion size because people can cut the shapes slightly bigger or smaller. So I had to take whatever the batch yields and divide that into 4 groups, and however many that is depends on how big you cut them.


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