• 1 cup finley ground almond flour
  • ½ tsp cumin
  • ½ tsp onion powder
  • ⅛ tsp smoked paprika
  • 1 large egg
  • 2 limes, juiced
  • 1 tsp lime zest
  • 1 tbsp olive oil
  • 2 ripe avocados, peeled and chopped
  • ¼ cup red onion, diced
  • ¼ cup cilantro, chopped
  1. Preheat oven to 350°F. Combine almond flour, cumin, smoked paprika, and onion powder into a food processor. Pulse two to three times.
  2. Add egg, olive oil, 1 tablespoon of lime juice, and lime zest into the food processor. Pulse until well incorporated and dough has formed. It will be sticky.
  3. Put dough in between two pieces of parchment paper and roll about ⅛ inch thick. The thinner you roll, the crispier the chips will be.
  4. Pull off the top layer of parchment paper and cut dough into triangles with a pizza cutter. Place triangles with parchment paper onto a baking sheet.
  5. Bake on center rack until golden brown and crispy, about 10 to 12 minutes.
  6. Start the guac while the tortilla chips are cooling for 15 minutes. (The longer they cool down, the crispier they will get.)
  7. For the guac, in a small bowl, mash avocados with a fork, leaving some chunks.
  8. Gently mix in red onion and most of the cilantro. Add 2 teaspoons or more of lime juice to taste. Sprinkle extra cilantro on top. Dunk your chips in this creamy goodness!