Paleo Dipping Chips

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!!

Paleo Dipping Chips, grain free and low carb / beautyandthefoodie.com

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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:

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