Paleo Tortilla Chips – Nachos (vegan, AIP, nut free)

Sometimes its the little things in life. Like a crunchy lighted salted chip with a scoop of fresh made guacamole that simply makes your day. And helps to confirm that you can eat what some would view as a very restricted diet, and still totally enjoy it, satisfying snacks and all! When I took a casual survey last year in our Low/No Starch for Ankylosing Spondylitis Facebook Group, and asked everyone about which foods they missed the most, “tortilla chips” came up as popular answer. And I thought, ya, I will dream with you on that one! But then crispy, crunchy magic happened.

I seriously should get a job with the one of the companies that make these coconut wraps, as I have published quite a few recipes that feature them, like my Paleo Egg Rolls, and my Caramel Apple Turnovers. I usually buy these coconut wraps on amazon. This recipe uses 1 to 2 wraps, so $1 to $2 for a serving of some crispy chips, that are baked, not fried, and take about a minute to make. After the quick broil, they need to cool for up to 5 minutes, then they are best enjoyed with 30 minutes of making. These are the answer to “I need a quick crunchy salty chip to dip in my fabulous fruity salsa or guacamole I just made”.

And if you are someone who can tolerate the occasional corn chips or potato chips just fine, then you probably won’t be as “wowed” by these coconut chips. You might not even care for them. This recipe is purely dedicated to those of us who have extreme food intolerances that much be adhered to, to combat and overcome inflammation and out auto-immune diseases. And in that case, I gotta say, they taste mighty good, as crispy, crunchy, grain free treats are hard to come by!

Paleo Tortilla Chips

  • Servings: one to two
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  • 1 to 2 coconut wraps* (see below for purchasing or making them)
  • pinch sea salt


  1. Set oven to Broil on High.
  2. Cut coconut wraps into triangles, you should get 8 large ones or 16 smaller ones per wrap.
  3. Lay triangles out on a cookie sheet, don’t let them overlap. Sprinkle with sea salt.
  4. Set in the oven under broil for 30 to 60 seconds. WATCH THEM VERY CLOSELY. You want them to turn to a dark golden brown, but not burn them. In my oven, it takes 45 seconds for them to be almost perfect, then I grab a potholder, and turn the pan under the broiler to hit any that weren’t fully cooked. They burn very easily. You might want to only make a couple chips at a time to start, until you get the perfect chip.
  5. Let them cool off for a few minutes. They will still be soft when they come out of the oven, but once they cool they will turn crisp and crunchy. They will stay crunchy for up to one hour. Definitely a make on demand snack.
  6. Dip into my favorite dips with the recipes below!

*I have found the best prices on these coconut wraps on amazon or at Whole Foods, usually a pack of 7 will run around $8.

*You can also make the coconut wraps on your own using Young Thai Coconuts. But it’s a lot more expensive, as each Young Thai Coconut costs between $3 to $5 dollars. To make your own coconut wraps, open a few young Thai coconuts using the Coconut Jack, pour out the coconut water (into a large glass to drink), and scoop out the coconut meat. You will then blend all of the coconut meat in a blender, adding a tiny bit of coconut water to get the blades to turn, and a pinch of sea salt. Once you have pureed coconut meat in the form of a thick yogurt, spread it out on a stick resistant dehydrator tray, or on a stick resistant sheet and bake in the oven on the lowest temp. You can also dehydrate in a dehydrator until dry, about 6 to 8 hours, flipping once during the middle if possible. Or dry in the oven on the lowest temp until dry. Then use these wraps in the recipe above. Again, much more affordable to just buy the coconut wraps pre-made.

Strawberry Salsa, Pineapple Salsa, Fresh Guacamole

  • Servings: one to two
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Strawberry Salsa:

  • 1 cup chopped strawberries (can be fresh or defrosted)
  • juice from 1/2 lime
  • 2 Tablespoons fresh mint, minced
  • pinch sea salt
  • optional: 1 T red onion, 2 T minced fresh basil

Pineapple Salsa:

  • 1 cup chopped pineapple (fresh or from a can)
  • juice from 1/2 lime
  • 2 Tablespoons fresh basil, minced
  • 2 Tablespoons red onion, minced
  • 1 clove garlic, minced
  • pinch sea salt

Fresh Guacamole:

  • 1 avocado, mashed
  • juice from 1/2 lime
  • 2 Tablespoons fresh cilantro, minced
  • 1 – 2 cloves garlic, minced
  • 1/2 teaspoon cumin (omit for AIP)
  • 1 Tablespoon red onion, minced
  • pinch sea salt

DIRECTIONS: Mix each batch of salsa or guacamole separately in a bowl. Season to taste. If you can tolerate jalapeno peppers, I am sure they would also make a nice addition.

Paleo Tortilla Chips & Dips #aip #vegan #starchfree

Paleo Tortilla Chips & Dips #aip #vegan #starchfree

Paleo Tortilla Chips #aip #vegan #starchfree

As featured on Paleo AIP Recipe Roundtable  + Savoring Saturdays

11 thoughts on “Paleo Tortilla Chips – Nachos (vegan, AIP, nut free)

  1. You’re a genius! These are so good, and so easy!! I’ve been missing chips and dip for two years – its one of my faves. I haven’t tried your dips yet, but I’m experimenting with dairy to see if I can tolerate it, and am having these right now with some cheese dip. AMAZING!
    My sincerest thanks,
    Sarah T

    1. Hi Sarah,

      Whoohoo!! I am so glad you liked them!! They really satisfy that crazy crunchy chippy craving I get sometimes! And so good with sea salt and guacamole. Wishing you a Healthy and Happy New Year!!


  2. What a fun idea! I have seen those at the local natural foods co-op I shop at. I’ll have to try it. Thanks so much for sharing this with us at Savoring Saturdays linky party. Hope you’ll come back and join us this week.

  3. WHOA! I didn’t get around to trying this until last night. These are amazingly delicious, comfort-foodie, and elegant. They taste like and have the mouth-feel of starchy food, kind of like a cheez-it. Soooo satisfying, and fantastic with ceviche. You are something else 🙂

    1. Hi Holly!

      So glad to hear you liked these too! I often take two of these coconut wraps and add a layer of goat mozzarella cheese in between, melt it all into a cheesy crunchy quesadilla in the oven, 325*F for 4 to 5 minutes. With a side of Wholly Moly Guacamole, it’s the easiest, yummiest, starch-free snack!

      Stand by, as I have a new veggie “chip” recipe I am working on. Which I plan to test this weekend and get posted soon!


    2. Awesome–can’t wait to check out the new recipe! And the quesadilla idea sounds heavenly. I hope to be able to experiment with dairy soon. Good luck on your weekend experiments!!!

  4. You are literally the best! I’ll probably never have another tummy ache, and also not a single reason to cheat again with all these amazing recipes!! They’re also so informative, I learn so much from your notes it’s great.

    Thanks so much for sharing

    1. Thank you so much for this sweet comment!! I really appreciate it!! ❤️

      And I so agree, I am no longer ever tempted to cheat as there are so many creative ways to eat really good food and never have a dreadful tummy ache again! It just takes a little while to discover all the tricks, but it’s so worth it.

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