If you’re looking for a gluten-free wholefood version of a corn chip then look no further. Paleo corn chips are quick and easy to make and delicious.
Paleo corn chips
All my recipes are healthy not because they’re ‘low-fat’ or ‘low-carb’ or anything like that. To me a recipe is healthy if it uses whole foods, is made from scratch and to keep sanity in check, it’s easy to make.
Most importantly it has to be super tasty. If it’s not, I’m not going to want to eat it.
Enter, my nemesis – Tasty Cheese CC’s. These babies go against all my food beliefs. I guess they have corn in them so there’s at least some sort of ‘real’ food but they’re pretty rubbish and I LOVE them.Of course I had a go at a slightly – actually a lot – more nutritious version of my beloved corn chips and they’re actually almost as addictive as the real thing.
Don’t be put off by the mustard and tahini. I know it sounds like a really weird flavour combo but trust me, they’re good. If you don’t have to make them dairy-free or just don’t have nutritional yeast you can use grated parmesan instead. I’m also going to play around on an egg-free version of this as well (I will report back).
I hope you like them as much as I do.
One last thing… if dinner time could be a bit less stressful, a bit more enjoyable or a bit healthier, grab a copy of my free Saving Dinner Time eBook. You’re welcome!
- 3 tbsp hulled tahini
- 1 tbsp soft butter (or coconut oil for dairy-free)
- 1 free-range egg
- 2 tbsp sesame seeds
- Pinch of salt
- 1 tbsp wholegrain mustard
- 2½ tbsp coconut flour
- 1 tbsp nutritional yeast flakes
- Preheat the oven to 170 °C fan-forced and lay a sheet of baking paper (big enough to cover your oven tray) on the bench.
- In a bowl, combine the tahini, butter, egg, seeds, salt, mustard and nutritional yeast flakes until combined and then fold in the coconut flour.
- It may seem a bit too wet when you first add the coconut flour but it will absorb the liquid quickly.
- Shape the mixture into a ball and place it in the middle of the sheet of baking paper.
- Use your hands to flatten it out then place another sheet of baking paper on top and use a rolling pin to roll it out to 3-5mm thickness.
- Peel off the top layer of baking paper and use a knife to mark the dough into ‘corn chip’ shapes. Start by drawing horizontal lines then make a grid with vertical lines. Finally, score on an angle through the squares to make them into triangles.
- Bake for about 15 minutes or until golden.
- Remove the corn chips to a wire rack to cool.
- Store in an airtight container.