Grain Free Tortilla Chips

   Happy Cinco de Mayo everyone! I love chips with guacamole, but I don't like eating all the corn that comes with it. Try this recipe, they aren't quite as crispy but I think depending on how thin you make them, they will be more like a chip and less like a flat tortilla.  I loved them! Same great taste, and make it with my homemade guacamole and salsa.

Tip: Pizza stones are great for making things crispy without having the batter stick to the pan.

Healthy tip: Corn can be inflammatory.  Substituting with almond flour, cuts down on the amount of carbohydrate immensely.

Ingredients:

• 1 cup almond flour
• 1/2 squeezed fresh lime
• 1 tsp sea salt
• 1 tsp chili powder
• 1 Tbsp psyllium husk powder
• water in increments of 1-2 Tbsp
• 3 Tbsp sunflower seeds (use sesame if you want)
• 2 Tbsp avocado oil

Recipe:

1. Preheat oven to 400  F
2. Mix all ingredients into a bowl.  Water should be added slowly and mixed in, the batter should be easy and smooth, but not watery. It should be like play-dough consistency.
3. Lay flat on a pizza stone.  You can also use a baking sheet.
4. You want to pat it down until very flat, as flat as you can get without ripping the batter.
5. Bake for 20-25 minutes, checking until it is golden brown but not burned.
6. Take out, cut with a pizza cutter into triangles. Let it cool.  Use a spatula to take out chips.
   

Delicious!