Almond Flour Cheese Chips

Almond Flour Cheese Chips

When I’m not stuffing my face with cake (and let’s face it, ideally that would be a daily event), I try to avoid wheat and high sugar foods to help beat the bloat.

I was searching for new recipes and on my Google travels, I came across Comfy Belly and discovered a whole plethora (what a great word) of gluten and grain-free recipes. A recipe for “Nacho Cheese Chips” using ground almonds caught my eye, probably because the one thing I tend to miss the most are bready, crunchy foods.

They are absolutely addictive and very much like cheese straws. Despite the lack of flour and butter, they are flaky and light. I had to make two batches, as the first batch quickly disappeared after the kids got their grubby mitts on them. They dipped them in hummus and declared them delicious. The husband also declared them a winner, and then I had to hide them before he ate my entire stash. They’re MY crackers, man!

The recipe can be found here: and I can’t really elaborate on it more – just follow the recipe and you’ll be just fine and dandy. If you can’t find almond meal or almond flour, you can try to make it in a food processor. Put blanched almonds in the processor and blitz until they are the consistency of cornmeal. If you go too far, you’ll get almond butter – which is actually a great thing and worth trying as well.

I only managed to get around 20 chips out of the batch, but they are very filling. I ate three as a snack, and would have struggled to eat more. That’s saying something.

All three kids loved them. The littlest devoured hers when she returned from nursery, demanding “Mo cackas” after each one. A winner all round. I just have to find a good hiding place for them.

Almond Flour Cheese Chips


  • 1 cup/70g. cheddar cheese, shredded
  • 1 cup/100g. almond meal or almond flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon chipotle powder or cayenne
  • About 3 tablespoons water (just enough to roll it into a ball of dough)


Preheat the oven to 350F.

In a bowl, combine the dry ingredients together and then stir in the water gradually until the dough comes together.

Press the dough together into a ball.

Place the dough on a non-stick surface that you can transfer to a cookie sheet.

Flatten the dough with your hand and then place a piece of parchment paper on top (or other non-stick surface).

Use a roller to flatten the dough until it is very thin.

Use a pizza cutter or knife to score the dough into triangles.

Bake the chips for 15 minutes, or until they start to brown.

Cool the chips for a few minutes and then flip them over to the other side, and bake again for another 5 minutes.

You may need to score them a bit again before flipping them.

Cool the chips on a wire rack.

Store the chips in an airtight container. I find they keep well for about 2-3 days before they start going a little soft.

If you want to crisp them up again, stick them in a low oven for about 5 minutes.



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  1. Lori
    August 24, 22:28 Reply

    Oh dear. Those look deliciously dangerous! I doubt they’d last 5 minutes in my house before bring devoured.

  2. Lisa Durbin
    August 25, 21:14 Reply

    You definitely need to hide them if you want any for yourself – trust me!!

  3. Lynn
    August 26, 07:34 Reply

    excellent Lisa – I shall try these with the boys later. I happen to have some almond flour in the cupboard. I suspect they will be v. popular as snacks here too!

  4. Lisa Durbin
    August 26, 07:47 Reply

    Fantastic – please let me know what you think!

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