Paleo Style Tortilla Crackers

Gluten Free, Dairy Free, Soy Free, Corn Free, Grain Free

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

Directions

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.