Adapted from Mexican Paleo Book by Lucy Fast
6 chopped Roma tomatoes
One half chopped red onion
One lime, juiced
Half chopped bunch cilantro
One seeded and chopped jalapeno pepper
One minced clove garlic
Ground black pepper to taste
Blend all ingredients in food processor or blender.
Mix until desired texture is reached.
Serve with tortilla chips.
One cup almond flour
One egg white
1/2 tsp sea salt
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp onion powder
1/4 tsp paprika
Preheat oven to 325°F
Mix all ingredients together in mixing bowl until they form a smooth dough
Place dough between two pieces parchment paper and roll as thinly as possible.
Remove top layer of parchment paper. Cut the dough into desired size chips.
Place dough and bottom layer of parchment paper onto baking sheet.
Bake for 10 to 13 minutes or until golden brown.
Remove from oven and allow to cool five minutes.
Remove chips from parchment paper and use as desired.
The almond chips in this recipe are great if you do not eat corn chips and are Paleo. My favorite part of this recipe is the fresh salsa. I will be using this with chopped vegetables and also on top of chicken. Eat fresh it’s amazing.
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