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World’s Greatest Guacamole with Baked Paleo Tortilla Chips

Appetizers, Recipes | January 22, 2015 | By

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Snacking is now guilt-free with my world’s greatest guacamole! These baked paleo tortilla chips serve as the perfect delivery vessel. They have the crunch and the taste of regular tortilla chips without any of the sodium or empty calories. Enjoy and dip away!

World’s Greatest Guacamole with Baked Paleo Tortilla Chips
Yields 1
Paleo chips and guacamole!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
For the World’s Greatest Guacamole
  1. 3 Haas avocados
  2. 2 tomatoes, diced
  3. 2 garlic cloves, minced
  4. ½ medium onion, diced
  5. ½ jalapeño pepper, minced
  6. ¼ cup cilantro, chopped
  7. 1 tsp salt
  8. 1 tsp black pepper
  9. ½ tsp garlic powder
  10. ½ tsp cumin
  11. ½ tsp cayenne pepper
  12. 1 lime, juiced
For the Baked Paleo Tortilla Chips
  1. 2 eggs, whisked
  2. 1 cup unsweetened almond milk
  3. 1 tbsp olive oil
  4. ¾ cup tapioca flour
  5. 3 tbsp coconut flour
  6. 1 tsp arrowroot powder
  7. ¼ tsp salt
  8. chip seasoning (1 tbsp olive oil, 3 tbsp lime juice, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt)
To make the World’s Greatest Guacamole
  1. Cut the avocados in half, remove the pits and scoop into a large bowl.
  2. Add garlic cloves, onion, jalapeño pepper, cilantro, salt, black pepper, garlic powder, cumin, cayenne pepper and lime juice.
  3. Stir in the tomatoes and mix well.
  4. Add salt and black pepper to taste.
  5. Serve with baked paleo tortilla chips or cut veggies!
To make the Baked Paleo Tortilla Chips
  1. Preheat the oven to 350 degrees.
  2. Mix the tapioca flour, coconut flour, arrowroot powder and salt in a large bowl.
  3. Mix the eggs, almond milk and olive oil together in a smaller bowl.
  4. Whisk the wet ingredients into the dry ingredients.
  5. Heat a skillet on low heat and spray it with olive oil spray.
  6. Scoop ¼ cup of the batter onto the skillet and let the batter cook for 2-3 minutes on each side.
  7. Layer tortillas on a plate.
  8. Cut each tortilla into chip sized wedges and arrange in a single layer on a baking sheet.
  9. Mix 1 tablespoon of olive oil and 3 tablespoons of lime juice in a small bowl and drizzle on the chips.
  10. Combine the cumin, paprika, garlic powder and salt in a small bowl and sprinkle on the chips.
  11. Bake for 7 minutes, flip the chips then bake for approximately another 8 minutes or until crisp.
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