Looking for crispy chips to enjoy with guacamole or hummus? I have got you covered!
These chips are thin and crispy with a delicate cheesy flavor, plus they come with roasted sunflower seeds and pine nuts. Let’s do it!
The batter is easy. You start by whisking together rice flour, tapioca flour, and flax seeds. Then for flavor, you add nutritional yeast for cheesiness, onion powder, garlic powder, and a pinch of chili for spiciness.
The addition of coconut oil is essential for getting perfectly crispy chips. So for those of you who are avoiding oil, I’m afraid I have no substitute to recommend.
The key to getting thin and crispy tuiles is to spread the batter very thinly on the baking sheet. Then bake until golden brown.
Right after baking, the tuiles are still soft but will crisp up as they cool. Finally, simply break it into small chips and enjoy!
These tuiles are thin, crispy, cheesy, and have a nutty flavor. It’s perfect to have with guacamole, salsa, hummus, or just as a snack!
Let me know in the comments if you try this recipe!
- 2 tbsp (21g) white rice flour
- 2 tbsp (16g) tapioca starch
- 1 tsp nutritional yeast
- 1/2 tsp ground flax seeds
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp ground chili powder
- 1/4 tsp salt
- 3 tbsp (45ml) almond milk
- 2 tbsp (30ml) coconut oil, melted
- 1 tbsp (8g) sunflower seeds
- 1 tbsp (8g) pine nuts
- Preheat oven to 350°F (175°C) and line a baking sheet with a silpat or parchment paper.
- In a small bowl, combine the white rice flour, tapioca starch, nutritional yeast, ground flaxseeds, onion powder, garlic powder, ground chili, and salt.
- Pour in the almond milk and melted coconut oil. Whisk until fully combined and let it rest for 5 minutes. After 5 minutes, add the sunflower seeds and pine nuts, and stir to combine.
- Transfer half of the batter on the prepared baking sheet and spread it as thinly as possible. At this point, you can top with more seeds, this is just for the look.
- Bake for 8 minutes, then turn off the oven and leave it for another 4 minutes with the door slightly opened.
- Remove from the oven and let cool completely before breaking into chips. Repeat with the other half of the batter.
- Tuiles will keep for up to 4 days at room temperature, stored in an airtight container.
- Serving Size: 1/4 of the recipe
- Calories: 123
- Sugar: 0.1g
- Fat: 9.4g
- Carbohydrates: 9g
- Fiber: 0.7g
- Protein: 1.4g