Paleo chips that contain no corn or grains to keep your tummies feeling well. If you have been missing salty-crispy snacks but want to stay away from the highly-processed, store-bought bags of corn chips containing additives, you will want to make this recipe. Serve with dips, chilli beef, use for nachos or crumble over taco salad.
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Preheat oven to 180c (fan-forced) and set aside two baking trays.
Add the egg whites and water to a medium-large bowl. Use a fork to whisk the egg white mixture until it turns white and has a few foamy-bubbles on top.
Add the salt, spices and flaxseed meal to the egg whites and whisk to combine and moisten well.
Scoop in the almond meal and arrowroot, use the back of the fork to push the flours through the mixture, then finish off combining the dough with your hands.
Place half the dough between two sheets of baking paper. Use a rolling pin to roll the dough as thinly as possible. Slide the paper containing the rolled dough onto one of the baking trays. Use a pizza cutter to cut lines down the dough, approximately 5 - 6cm apart, then make zig zag cuts between the lines forming triangle shapes. Repeat with remaining dough. Lightly sprinkle with sea salt.
Bake for 13 - 15 minutes or until firm and golden. Allow to cool on the trays, then break up the chips. If you find the middle chips are a bit thicker and not as crisp as the outer ones, just pop those back in the oven to cook a little longer but watch them carefully.
Serve with your favourite dip, chilli beef or crumbled on top of taco salad.
The chips will keep crisp stored in an airtight glass container for up to 1 week.
Egg white is the clear liquid part of an egg, also called the albumen. Egg white consists primarily of about 90% water into which is dissolved 10% protein and almost no fat or carbohydrate. Egg whites can be whisked, which will increase the volume making them ideal to use in light desserts, like mousse. Egg white can also be brush on baked goods to form a shiny glaze. Purchase free range or organic eggs.
I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.
Paprika is a relative of the chili pepper. Smoked paprika is used to add a sweet mildly spicy flavour to dishes and it adds a warm natural colour. Use organic smoked paprika, my favourite brands are Simply Organic or Frontier (I purchase online at iherb).
Garlic powder is ground, dehydrated garlic. Where possible purchase an organic brand that doesn't contain anti-caking agents or fillers. I use the 'Simply Organics' brand.
Onion powder is ground, dehydrated onion. Where possible purchase an organic brand that doesn't contain anti-caking agents or fillers. I buy the 'Simply Organic' brand.
Golden flaxseed meal is finely ground linseed. You will find it in many of my recipes. It is also a great egg substitute when mixed with water. Flaxseed is very low in carbohydrates, making it ideal for people who limit their intake of carbs. It is rich in Omega-3 fatty acids, which is the key force against inflammation in our bodies. Flaxseed must be stored in the fridge. I like to use golden flaxseed as it is lighter in colour, than the brown variety and produces a nicer colour to your baking.
The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.
Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).