Superbowl or not, I love chips and dip. There’s nothing like fresh salsa, guacamole, and some chips with a beverage, before a game, dinner, lunch, or just as a snack.
And how about nachos? Gooey cheese melted on top of crunchy chips, salsa, and maybe some beans. Yum. I getting hungry just writing this.
Nacho Cheese Chips (using almond flour)
You can use almond flour or almond meal with this recipe – either will work well. So in case you’re staring down an empty bag of blanched almond flour, you can just grab a bag of almond meal, or grind some almonds in a food processor. And in case you’re wondering, almond meal is almonds that have been ground up with their skins on, while almond flour is made using blanched almonds that have had their skins removed.Ingredients
- 1 cup of shredded cheddar cheese (shred from a block of cheese to avoid additives)
- 1 cup of almond meal or almond flour
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of chipotle powder (optional; you can sub cayenne)
- about 3 tablespoons of water (just enough to roll it into a ball of dough)
Method
- Preheat your oven to 350 degrees F.
- Blend all the cheese and dry ingredients together and then add the water.
- Either blend with a spoon, or process until mixed. Press the mixture together to shape it into a ball of dough.
- Place the dough on a non-stick surface that you can transfer to a cookie sheet.
- Flatten the dough with your hand and then place a piece of parchment paper on top (or other non-stick surface). Use a roller to flatten the dough until it is very thin.
- Use a pizza cutter or knife to score the dough into triangles. I create squares and then I cut diagonally across the square to create triangles. Sprinkle some more chili powder lightly across the chips.
- Place the chips on the parchment paper (or non-stick mat) on a cookie sheet.
- Bake the chips for 15 minutes, or until they start to turn darker.
- Cool the chips for a few minutes and then flip over to the other side and bake again for another 5 minutes. You may need to score them a bit again before flipping them.
- Cool.
- If they’re not as crispy as you’d like, or if you want to re-crisp them, place them in the oven at 200 degrees F for about 10 minutes.
- Munch away, and store the rest in a sealed bag or container.
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Awesome! These look wonderful. Wish I had some right now!
These do look tasty – similar to the tribites or whatnot, except with no yogurt cheese. I loved those before, but now I’m having an odd problem with my almond flour. I’ve ordered 5 lb bags from Honeyville Grains before several times, and they were fantastic, so I decided to go for it and bought the giant 25 lb box. It arrived in an oddly unpackaged way, and now all the flour somehow tastes so VERY almondy. I can’t describe it, it’s like I used the previous flour and added a bunch of almond flavoring. Boo. I can barely stand the baked goods, let alone anything savory … but I have an awful lot of it to work through. Sigh.
Try contacting Honeyville – that’s a lot of almond flour!
I haven’t had this happen w/ Honeyville (yet) but I think I know what you mean. It tastes almost like almond extract has been added to the flavor, or even amaretto type flavor? I think I’ve had this happen w/ TJs almond meal on occasion. I’ve always wondered if this meant it was rancid, and since the bigger bags probably move more slowly, I wonder if that’s a possibility?
How much water do we add? I don’t see it in the recipe! Thanks!
Yikes. Thanks! about 3 tablespoons. Just added it.
How much water?
Thanks! 3 Tablespoons of water (about). Just enough to get it sticking into a ball of dough.
thank you this recipe looks wonderful!!! Can’t wait to try it.
I make my own almond milk from home and have all the leftover meat when I am done getting all the flavor out for the milk process. Can I use the leftover meat for this recipe? I would love to find a way to use it and not throw it away.
Thanks!
Yes – great idea! I’m going to try it too
Tanya,
How do you make your own almond milk???? Would love to try that as well as making my own coconut milk. I am turned onto coconut oil and milk so much!!
Thank you!
Oooh, those look good. I love almond flour. That looks like something I would definitely want to try!
They look good enough for me to give them a try.
I miss crunch, we do have pork rinds, but I miss
the grainy bite.
Thanks
barbo
Still not sure my comment went through! Anyways, thank you for being of such help with gluten-free, lactose-free recipes! I love this blog, and it’s such a great new find! Keep it up!
Hi Claire! Yes, it went through. Thanks for the kind words!
OMG…I just made these and they were amazing!!!! Thank you…even my very picky husband liked them! They are so good!!!!
Cool! Thanks. PS – love your photography
Well I tried these with my leftover almond meal from making almond milk and they were pretty bad. :O( So stick with the regular almond flour. My meal was so void of anything that the chips turned out so bland even with all the spices added. I do hope I can find a use for all my leftover almond meal from making milk….
Can’t wait to try this with the real flour next time. I could taste the potential:O)
~Tanya
Bummer. Thanks for trying it though
. Now we know.
Hey Erica,
My son and I are going to give these a try! They look so yummy and he has been begging me for chips! Got some guacamole that will go perfect with them.
Do you know how long they will keep?
Thanks!
They haven’t lasted too long, but for me they lasted about a week, sealed at room temperature.
I just took these out of the oven. OMG!! Incredible! Will definitely be making these often. Pinned this on pinterest.
I rolled mine too thin, and they got a bit too brown in the oven. They are still good, nice crisp and great with salsa. I’ll roll them a bit thicker next time, and check to be sure they don’t brown too much.
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I just made these and they are AMAZING. I don’t think I rolled mine thin enough, so they came out tasting quite a bit like cheese straws – which is absolutely not a bad thing.
I will blog about this later today. Thank you! (And thanks for all the recipes. Just came across your site while researching coconut flour recipes. Am attempting the lemon and poppyseed muffins later!)
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Where can I find legal chili powder?
Thanks
I’m not positive it’s SCD legal, if that’s what you mean, but I use the Simply Organic chili powder. they don’t seem to have additives, but you can send them an email to check.
Thanks so much for this recipe! I made these tonight and they were wonderful…..felt just like eating “real” tortilla chips! I can finally enjoy Taco Salad again!!
I’m in the process of making these and had a question. Do I transfer the cut slices onto the cookie sheet with the non-stick still in place? Meaning, I noticed you used a silpat mat or something similar. Did you transfer the silpat mat to the cookie sheet as well? If so, what do I do when it’s time to flip them? Do I use a spatula or just flip the parchment paper (in your case silpat mat)?
Thanks!
Yes, transfer the parchment paper to the cookie sheet. Almond flour tends to stick to surfaces when it bakes. It also helps it crisp when it’s on a non-stick surface.
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I used this recipe to make a crust for a taco pie, and it was great! I flattened the ball of dough into the bottom of a greased glass pie pan, and baked it for 10 minutes. Then, I put the filling in (ground beef, refried beans, etc) and baked it for 15 more minutes. Such an awesome recipe!
Love that idea! Thanks.
I just made these. Amazing! as always. You are the best. Your recipes really help me stay on track.
Thanks Mari! So nice to hear. Best wishes, Erica
I made these today and they are fantastic! I think I baked them a tad too long but will bake less next time. Rolled them super thin so they’re extra crunchy.
Great! thanks – yes, the thinner, the crunchier
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I just made these. YUMMY! I am so excited to add these to my growing collection of awesome recipes. I feel so empowered because I can take charge of my health AND enjoy my food! Thank you for sharing this recipe. It’s a keeper!
Great to hear!