Paleo Dipping Chips- Low Carb & Paleo Chips-
These Paleo & low carb dipping chips are a crisp and tasty, grain-free alternative to corn chips.
Perfect for dipping in your favorite low-carb salsa or guacamole.
My family loves this homemade, simple roasted salsa recipe "most addictive salsa recipe".
I made these cracker-like, chips that are paleo & low carb to have a corn-free version of corn chips.
They are not exactly like corn chips in the flavor, but I added some Mexican spices to make the flavors pop. You can also just season them with sea salt if you prefer.
These chips hit the spot when you are craving a crunchy, salty snack.
Paleo and low carb too! The whole family loved these dipped in salsa and dipped in guacamole.
They are also wonderful dipped in this avocado dip I make: Avocado Cilantro Lime Dip or sauce. Also excellent with my Salsa Verde Recipe.
Here is a photo of how you would cut the triangle shapes, but you could also cut them into square shapes if that is easier:
Those Mexican spices are so yummy!!
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Dipping Chips Ingredients:
- ¾ Cup Almond flour, where to buy almond flour
- 2 tablespoon Flax Meal (golden tastes best) * can omit if needed, where to buy golden flax meal
- 1 Egg white (separate an egg)
- 1 teaspoon Lime Juice, I use this citrus squeezer
- ½ teaspoon Chili Powder
- ½ teaspoon Cumin
- ¼ teaspoon Sea Salt
- 2 to 3 teaspoon Olive Oil for baking
Seasonings for Topping:
- ¼ teaspoon Chili Powder
- ¼ teaspoon Cumin
- ¼ teaspoon Salt
Tools:
- Baking sheet, like this one
- Parchment paper, like this
- Pastry brush, like this
- Butter knife or Pizza cutter, like this
- Rolling pin, like this
Directions:
- Preheat oven to 350 F.
- Add : Almond Flour, Flax Meal, Egg White, ¼ teaspoon salt, ½ teaspoon Chili powder, ½ teaspoon Cumin, and Lime Juice to a large Mixing bowl.
- Mix until sticky dough forms.
- Place dough on a sheet of Parchment Paper and put another sheet of parchment paper over the top of dough.
- Use a rolling pin to spread dough out very thin, then peel off top paper.
- Use a knife or pizza cutter to score dough on paper into triangle or square shapes.
- Mix all the seasoning toppings in a small bowl.
- Place parchment paper, with dough on it, on a baking sheet.
- 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).
- Take seasoning mixture and sprinkle over chips.
- Put in oven and bake for 10 minutes, then check to see if edges of chips are slightly browned.
- If not slightly browned, continue to bake and watch.
- May take a few more minutes, but watch carefully, they burn fast.
- Remove from oven, cool & serve.
Nutrition Facts: 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
*all nutritional data are estimates based on the products I used*
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RECIPE AND DIRECTIONS BELOW:
📖 Printable Recipe Card
Paleo Dipping Chips
These Paleo & low carb dipping chips are a crisp and tasty, grain-free alternative to corn chips.
Ingredients
- Dipping Chips:
- ¾ Cup Almond flour where to buy almond flour
- 2 tablespoon Flax Meal * can omit if needed where to buy golden flax meal, golden tastes best
- 1 Egg white separate an egg
- 1 teaspoon Lime Juice I use this citrus squeezer
- ½ teaspoon Chili Powder
- ½ teaspoon Cumin
- ¼ teaspoon Sea Salt
- 2 teaspoon to 3 Olive Oil for baking
- SEASONING FOR TOPPING:
- ¼ teaspoon Chili Powder
- ¼ teaspoon Cumin
- ¼ teaspoon Salt
- Tools:
- Baking sheet like this one
- Parchment paper like this
- Pastry brush like this
- Butter knife or Pizza cutter like this
- Rolling pin like this
Instructions
- Preheat oven to 350 F.
- Add : Almond Flour, Flax Meal, Egg White, ¼ teaspoon salt, ½ teaspoon Chili powder, ½ teaspoon Cumin, and Lime Juice to a large Mixing bowl.
- Mix until sticky dough forms.
- Place dough on a sheet of Parchment Paper and put another sheet of parchment paper over the top of dough.
- Use a rolling pin to spread dough out very thin, then peel off top paper.
- Use a knife or pizza cutter to score dough on paper into triangle or square shapes.
- Mix all the seasoning toppings in a small bowl.
- Place parchment paper, with dough on it, on a baking sheet.
- 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).
- Take seasoning mixture and sprinkle over chips.
- Put in oven and bake for 10 minutes, then check to see if edges of chips are slightly browned.
- If not slightly browned, continue to bake and watch.
- May take a few more minutes, but watch carefully, they burn fast.
- Remove from oven, cool & serve. 🙂
*As an Amazon Associate I earn from qualifying purchases.
Nutrition
Serving: 1gCalories: 155kcalCarbohydrates: 6.5gProtein: 7gFat: 12gFiber: 4g
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie
Great served with my homemade salsa recipe: most addictive salsa recipe
Beverly
I just made these and will definitely print this recipe to put in my Go-to notebook recipe book. These are crazy easy to make and taste wonderful! Thankyou so very much!! So glad I stumbled upon your site. Definitely tagging this site as well, thanks again!!
Stacey
Beverly, Thank you for trying the recipe and for your kind words.
Linda Dufresne
excellent chips! the crisp i was seeking! i tried another recipe that was supposed to be crisp but had a lot of fat in it that made them soft. this was ideal texture. next time i'm going to add onion powder, garlic powder and ancho chili or some other type of pepper powder.
Stacey
Thank you for trying the recipe & your kind words, Linda 🙂
Stacey
Thank you so much, Linda! I had to adjust this recipe many times to get them as crisp as I wanted 🙂
MidwestC
These are wonderful! I have made them almost once a week. Do you know of a similar recipe adding cocoa and a sweetener? (like a teddy graham bear or the outside of oreo cookie). Have tried modifying this recipe and can't get them to be crispy.
Stacey
I've made them with cinnamon and sweetener for cinnamon crisps, but have not used cocoa powder on it (possible that is adds too much moisture?).
Richard
Hello,
I am wondering if these would be good for a while if kept in sealed bags? Like a replacement for store bought chips. I wonder if anyone had tried this?
Thanks,
MidwestC
Mine get soft after several days but i eat them anyway or put them in oven on low.
Stacey
JT, I have answered this question before. Because these can be cut into very different sizes, I can't put an accurate number per chip. So, divide whole batch of chips made into 4 equal portions and one of those (no matter the size they are cut or how many) is one portion. I would give scale weights, but most viewers do not have a food scale.
Winnie Butts
Hi Stacey,
I tried these the other day and I was surprised how great they were. I usually don't comment on recipes that I try as the do not turn out well. These are awesome! Thanks, I'll be making them again and trying different sesonings. Thanks so much!
Winnie
Stacey
Winnie, thank you for your kind words. I'm thrilled that you're enjoying these 🙂
Jan grose martindale
I made these using Italian herbs & spices, it worked beautifully. The hard part for me was determining the thickness with the rolling pin!
Stacey
Jan, Thanks for trying the recipe. Yes the rolling is the tricky part for me too 🙂
Maria
I think these might be yummy if I put cinnamon sugar seasonings on instead hope it turns out good!!!!!!!!!!
Stacey
Maria, they are good with cinnamon and sweetener! I did that with the recipe and made a pumpkin pie dip for them in this dessert nachos recipe:http://beautyandthefoodie.com/paleo-pumpkin-pie-dessert-nachos/
Devn
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.
Stacey
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
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.)
Stacey
Devin, I just thought it was a new way of spelling your name, lol..
Kate
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 😉
Stacey
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.
~Stacey
Ashley
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.
Stacey
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.
~Stacey
Chris Penuel
Is there a substitute for the almond flour? My husband is allergic to almond flour.
Stacey
Chris, I believe you could sub cashew meal or hazelnut flour for almond flour if he can tolerate those.
~Stacey
Maria Lucas
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!
Stacey
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.
~Stacey
Valerie Underwood
i used cumin seed was that correct?
I loved them....
Stacey
Valerie, correct, I used ground cumin seed in it. Not sure about using whole seeds.
~Stacey
Victoria
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!
Stacey
Victoria, I usually use the larger baking sheet in the set.
~Stacey
Julie L.
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!
Stacey
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.
~Stacey
Hope
Can you sub coconut flour for almond flour and almond meal for flax meal?
Stacey
Hope, You could sub the flax meal with almond meal, but I don't think the coconut flour would work in this. It is too soft
~Stacey
Jill
Could the yolk be left in or will the recipe not work then?
Stacey
Jill, The egg yolk might make them not as crunchy. I save the egg yolks for custard or adding to meatloaf.
Stacey~
Roxanne
These were awesome with salsa! I had my doubts lol.
Stacey
Thank you, Roxanne! I had my doubts too when trying to make a chip substitute. But even the kids liked these ones.
Stacey~
Sheila
Just what I needed - great recipe, thx a lot! 🙂
Stacey
Hi Sheila, you are most welcome. Thank you for trying it.
Sincerely,
Stacey
Mel
Can you clarify the carb count? It says " One out of four", not sure what that means.
Stacey
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.
~Stacey
Christi
Maybe it would be easier to understand if you just listed it not serving but entire batch and then just multiply by 4. So then everyone would inderstand..if they make 50 crackers..divide it for serving amount.