These Paleo Pita Chips are savory, crunchy and perfect for dipping into guacamole or a gigantic scoop of your favorite tuna salad. They are brightened up with a hint of chili and garlic powder to give them a delightful zing.
They are grain free, gluten free and dairy free. Their shape holds together nicely for dipping too!
These paleo pita chips took me less than 10 minutes of prep time and only 10 minutes to bake so they can be made in 20 minutes or less! Be sure to roll them between two large sheets of parchment paper and the thinner these are, the better. Thinner chips are crispier chips and crispy chips are the greatest!
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My favorite way to eat these is with a flavorful tuna salad. A great tuna salad always starts with a good quality tuna packed in olive oil. Then toss in some mayo, olives, cilantro, tomatoes, salt and pepper.
A yummy tuna salad plus these paleo pita chips will make a delightful afternoon snack or fast & easy lunch! I hate to admit that these will be eaten very quickly!
Mine were devoured in a matter of minutes! Bon Appetit!
Looking for a great guide for going Paleo with delicious healthy quick recipes, I highly recommend my friend Louise’s book, The Essential Paleo Cookbook.
For more delicious gluten free/paleo friendly recipes straight to your inbox, subscribe below! You will get a free Delicious Paleo Breakfast E-Book as a thank you gift!
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Paleo Pita Chips
- Total Time: 20 minutes
Description
These Paleo Pita Chips are savory, crunchy and perfect for dipping into guacamole or a gigantic scoop of your favorite tuna salad. They are brightened up with a hint of chili and garlic powder to give them a delightful zing.
Ingredients
- 2 cups blanched almond flour
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion granules
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 3 Tablespoons egg whites (from 1 large egg)
Instructions
- Pre-heat oven to 350 degrees fahrenheit.
- Whisk dry ingredients until all lumps are removed. Add egg whites and mix well. Form a disk with dough.
- Roll dough between 2 large sheets of parchment paper to 1/8” thin. Cut triangles using a pizza cutter.
- Gently separate the pieces so they do not touch using a very flat spatula.
- Bake for 10 minutes or until slightly golden. Allow to cool. Serve with tuna salad, guacamole or dip.
- Prep Time: 10 min
- Cook Time: 10 min
Nutrition
- Serving Size: 8
- Calories: 57
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These were delicious! I made them for New Year’s Eve to serve with black bean dip. I love regular pita chips, but I didn’t want the carbs so I made these instead. They were absolutely scrumptious and so easy to prep! I will definitely be making them again.
★★★★★
So glad you enjoyed the recipe! 🙂 Warmly, Ester
Nutritional facts serving size says 3 pieces; nutrition at the bottom says 4 pieces.
Could you give the nutritional information for 100 grams please as this will make it easier for accuracy in the keto app. Thanks.
Sorry for the late reply. My apologies, I updated the nutritional data to show 8 servings. Unfortunately, I do not have the grams info offhand without making the recipe again. If you divide the recipe by 8, that amount will be 186 calories.
Warmly,
Ester
Thank you Ester. I like these very much. Just split a batch and flavored each differently:. 1. Salt & pepper with a titch of cayene, 2 Italian herbs, 3. turmeric w garlic & onion powder. 4 stevia and cinnamon. A little extra work but worth it for me.
I like these crackers better than several others I have tried.
I’m need to know the shelf life both on the counter and refrigerated.
Thank you,
Auntielaney
I am so glad that you like these! The combinations sound great!
Warmly,
Ester
She asked for the shelf life and I wld like to k ow as well
You can store these in a sealed container at room temperature or the fridge for 4-5 days.