Tortilla Chips

Sometimes I just want a salty treat.  It’s hard to find store-bought snacks that are AIP compliant.  There are a few, but homemade tastes better anyway!  These take some time to make, but they’re very easy.

For some reason, I really enjoy making homemade tortillas.  For tortilla chips, you make tortillas first and then cut them into triangles and bake them.  My favorite chips are the ones that get big bubbles in them.

I use this food processor when I make my tortillas because it makes the job even easier.  You can mix everything up pretty quickly in it.  But, if you don’t have one, mixing by hand will work.  It just takes a little more time and effort.  I throw all of the dry ingredients into the food processor first and pulse a few times to mix everything together.  Then, I add the oil and pulse for about 30 seconds.  My food processor has a counter on the front, so it makes it really easy to keep track of time.  This will form tiny crumbs.  Then, I add the water and process for 30 seconds to a minute.  The dough will start pulling off the sides into a ball and that’s when you’ll know it’s done.  Remove the dough from the food processor and separate it into six equal balls.  I weigh mine using a food scale to make sure they’ll equal.  Then, I place one ball at a time between two pieces of parchment paper and flatten using a tortilla press.  If you don’t have a tortilla press, you can roll them out with a rolling pin or even just press them out with your fingers.  A tortilla press is pretty inexpensive and well worth it if you make tortillas regularly like I do.  Make sure your pan is good and hot before you start cooking your tortillas.  Cook one tortilla at a time.  It will start to bubble when it is time to flip.  Once both sides are cooked, cool the tortillas on a cooling rack until they are cool enough to handle.  You can stop here if you just need tortillas.

If you are continuing to make tortilla chips, preheat the oven to 425F.  Then, spread the last tablespoon of olive oil onto a baking sheet.  I use a pastry brush to spread it.  Cut each tortilla into six triangles.  I use kitchen shears to do this, but a knife will also work.  Spread the triangles onto the oiled pan.  If you like them salty, sprinkle as much salt as you’d like over them.  Then, place in the preheated oven and bake for 5 minutes.  Flip the chips and bake for an additional 5 minutes.  Cool for a few minutes.

These tortilla chips taste great plain.  If you’d like to make a meal out of them, you can make “loaded nachos”.  I vary my toppings every time I eat them.  I usually do ground turkey or shrimp.  Then, I’ll add some Mango Guacamole or just some diced avocado, kalamata olives and red onions.  You can add whatever you like to eat on nachos.  I’d love to see what ideas you come up with!

This recipe was shared on the Phoenix Helix Paleo AIP Recipe Roundtable #261.

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3.6 from 5 votes

Tortilla Chips

Gluten-free, grain-free tortilla chips with lots of flavor!

Course Appetizer

Cuisine Mexican

Keyword AIP Nachos, AIP Tortilla Chips, Nachos, Paleo Nachos, Paleo Tortilla Chips, Tortilla Chips

Author Jacqueline Martin

Ingredients

• 1 Cup Cassava Flour
• 1/4 Tsp Pink Himalayan Sea Salt
• 1/4 Tsp Dried basil
• 1/4 Tsp Onion powder
• 1/4 Tsp Dried oregano
• 1/4 Tsp Dried rosemary
• 4 Tbsp Olive oil Extra virgin
• 1/2 Cup Water

Instructions

• Preheat oven to 425°F.
• Add cassava flour, salt, basil, onion powder, oregano, and rosemary to a food processor and pulse a few times to mix.  
• Add 3 Tbsp olive oil (save 1 Tbsp for later) and pulse for about 30 seconds to make fine crumbs.
• Add water and process on low/dough setting for about 30 seconds or until the mixture pulls off the sides and resembles dough.
• Preheat dry skillet over medium high heat before you finish preparing the dough.
• Separate dough into 6 equal portions and roll into balls.
• Using a tortilla press, flatten each ball between 2 pieces of parchment paper.
• Cook tortillas one at a time in preheated skillet until dough starts to bubble.  Then, flip and cook about 30 more seconds. 
• Place tortillas on cooling rack to cool.  
• Repeat until all 6 tortillas are cooked.
• Using a pastry brush, spread 1 Tbsp olive oil on a baking sheet.
• Cut each tortilla into 6 equal triangles and place on prepared baking sheet.
• Sprinkle with salt to taste.
• Bake in preheated oven for 5 minutes, then flip and bake an additional 5 minutes. 
• Allow to cool for a few minutes.

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