Flaxseed Paleo Tortilla Chips and Taco Shells
Easily make these low carb, crispy, flaxseed vegan and paleo tortilla chips and taco shells in less than 30 minutes, using just three simple ingredients!
Makes about 24 chips
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 6 chip servings
- 1/2 cup flaxseed meal
- 1/8 cup water
- 1 pinch salt
If you don't have flaxseed meal, you can easily grind your own in your blender.
Preheat your oven to 175ºC/350ºF, using a convection setting if you have one.
Preheat a skillet to medium high heat.
Mix together the flaxseed meal, water, and salt in the preheated skillet using a spatula to immediately combine the ingredients and push them together into a dough ball. The heat of the skillet helps to make the dough less sticky and more workable, so it's a good idea to use the spatula to help work the dough in the skillet for around a minute before forming it into a ball and using it.
With the help of two parchment sheets or sheets of wax paper, roll the dough into a very thin sheet. Make it as thin as possible so that it will crisp up quickly in the oven without getting air bubbles.
Once the dough has been rolled thinly, cut it into tortilla chip shapes. I find it easiest to cut the dough into round/oval shapes first and then use a pizza cutter to cut each circle into 8 triangles. I can usually form 3 circles from which I can cut 24 tortilla chips with each batch.
Bake in the oven for 8-12 minutes, checking the dough periodically for crispness.
Once crispy, remove from the oven and serve with guacamole or homemade salsa.
Calories: 106kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Sodium: 16mg | Potassium: 162mg | Fiber: 5g | Calcium: 51mg | Iron: 1.2mg