Paleo Tortilla Chips

• Vegan
• Gluten free

• Canned Goods

  • 1 cup Coconut milk, full-fat

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/2 tsp Salt
  • 1/2 cup Tapioca flour
  • 1/4 tsp Turmeric

Found on myheartbeets.com

Description

Ingredients

• 1 cup coconut milk, full-fat
• ½ cup almond flour
• ½ cup tapioca flour
• ½ teaspoon salt, adjust to taste
• ¼ teaspoon turmeric

Directions

• Pre-heat a 9.5 inch (or larger) nonstick pan over medium heat.
• Mix the almond flour, tapioca flour, coconut milk, salt and turmeric together in a bowl.
• Add ¼ cup worth of batter onto the pan.
• After about a minute flip the flatbread and cook for another minute or until both sides are mostly firm, then place the bread onto a parchment-lined baking sheet. Repeat until the batter is done.
• Using scissors, cut the tortillas into small triangles and spread them out on the baking sheet.
• Bake at 400°F for 10-12 minutes or until the tortilla chips are crispy.