Cumin Lime Tortilla Chips

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Course: Basic, Snack
Cuisine: American
Keyword: almond flour, tortilla chips
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 16 large chips
Calories: 59kcal
Author: Jennifer Brown


  • food processor (or a bowl if you don't own one)
  • parchment paper
  • rolling pin
  • baking sheet
  • pizza cutter


  • 1 cup blanched finely ground almond flour
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/8 tsp paprika
  • 1 large egg
  • 1 Tbsp olive oil
  • 1 Tbsp lime juice
  • zest of 1 lime
  • sea salt, for sprinkling on the dough


  • Preheat oven to 350F. Pulse the almond flour, cumin, paprika, onion powder, and garlic powder in a food processor two or 3 times.
  • Add the egg, olive oil, lime juice, and lime zest to the bowl. Pulse until well combined and the dough has formed.
  • Place the dough (it will be sticky) in between two pieces of parchment paper and use a rolling pin to roll the dough 1/8 inch thick. The thinner the dough is rolled, the crispier the chips!
  • Take off the top piece of parchment paper and use a pizza cutter to score the dough into triangles. Remove any excess dough and roll it again for another batch of chips. Evenly sprinkle sea salt on the dough.
  • Transfer the parchment paper to a baking sheet and bake on the center rack for 10 to 12 minutes or until golden brown.
  • Allow to cool for 15 minutes before using your hands to snap the tortilla chips apart.
  • Store in an airtight container in the refrigerator for 3 to 5 days.


  • If you don't own a food processor, simply mix the wet and dry ingredients in separate bowls. Then add the wet ingredient to the dry and mix until the dough has formed. 
  • If the crackers get soggy, place back into the oven at 225F for 2 to 3 minutes. 
  • Please reference the post above for more tips and suggestions for this recipe. 
*The calories calculated in this recipe are an estimate. 
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen


Calories: 59kcal
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