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Almond Flour Tortilla Chips
Almond Flour Tortilla Chips
(Makes 15 chips)
- 1 cup almond flour
- 2 egg whites
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
1. Preheat oven to 350 F.
2. In a bowl, combine almond flour and egg whites and mix.
3. Slowly add in the salt, cumin and paprika, mixing often to ensure that they have been well distributed throughout.
4. Cut two identical pieces of parchment paper and lay one down on your baking sheet (the parchment papers should be the about the same size as your baking sheet).
5. Place the dough in the center of the pan and then place the second piece of parchment paper on top. With a rolling pin, spread mixture out until thin. Remove the top layer of parchment paper and with a wet knife, score the dough into chip-sized pieces.
6. Bake for approximately 20-25 minutes or until the chips have become golden brown. The baking time will be dependent on the thickness of your dough.
*For the appetizer seen in the photo, I placed low fat goat cheese, arugula and cranberry sauce on top of the almond cracker and drizzled it with an olive oil, balsamic vinegar and raw honey dressing.
By Val Ramsay
Stratusphere nuTRISHionist comments powered by Disqus
2. In a bowl, combine almond flour and egg whites and mix.
3. Slowly add in the salt, cumin and paprika, mixing often to ensure that they have been well distributed throughout.
4. Cut two identical pieces of parchment paper and lay one down on your baking sheet (the parchment papers should be the about the same size as your baking sheet).
5. Place the dough in the center of the pan and then place the second piece of parchment paper on top. With a rolling pin, spread mixture out until thin. Remove the top layer of parchment paper and with a wet knife, score the dough into chip-sized pieces.
6. Bake for approximately 20-25 minutes or until the chips have become golden brown. The baking time will be dependent on the thickness of your dough.
*For the appetizer seen in the photo, I placed low fat goat cheese, arugula and cranberry sauce on top of the almond cracker and drizzled it with an olive oil, balsamic vinegar and raw honey dressing.
By Val Ramsay
Stratusphere nuTRISHionist comments powered by Disqus