Tortilla Crackers, Paleo style
Dr. Heather Boyd-Roberts

The trick to these tasty crackers is using coarse good quality sea salt (I used Celtic), roll them very thin and bake long enough to brown.

2 cups almond flour
2 medium egg whites
3/4 to 1teaspoon coarse sea salt
1 teaspoon garlic powder
1 teaspoon cumin


Preheat oven to 350 degrees
Combine flour, spices and egg whites in a bowl. When a loose dough forms, split in 1/2 and place one half between two large sheets of parchment paper and roll very thin with rolling pin. Using a pizza cutter, cut dough into squares or triangles (typical tortilla chip shape). Without removing from parchment place on a cookie sheet or pizza pan and bake
for 10 minutes, or until chips become golden brown and delicious.

When I baked them I removed the edges after 10 minutes because they were really brown, then returned the remainder of the tortilla back in the oven for a few more minutes to brown further.