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.