If you’re wondering how to make gluten free chips that actually taste amazing and don’t fall apart, you’re in the right place. Whether you’re avoiding gluten by choice or necessity, this guide gives you three foolproof methods—using potatoes, corn tortillas, and even kale. These chips are simple, affordable, and deliver that perfect salty crunch without any gluten in sight.
Whether you’re planning a party, meal-prepping snacks, or just need something to dip into guac, this recipe hits the spot.
Table of Contents
Why You’ll Love Gluten Free Chips
➲ Naturally gluten-free options — no weird flours or additives
➲ 3 styles in one guide — potato, tortilla, and kale
➲ Bakes or fries well — choose your cooking method
➲ Crunchy & satisfying — great with dips or on their own
➲ Budget-friendly ingredients — easy pantry staples
Ingredients
Potato Chips (serves 2–3)
• 2 large russet potatoes, scrubbed
• 1 tbsp olive oil
• ½ tsp sea salt
• Optional: paprika, garlic powder, rosemary
Tortilla Chips
• 6 gluten-free corn tortillas
• 1½ tbsp olive oil or avocado oil
• Sea salt to taste
• Optional: chili powder or lime zest
Kale Chips
• 1 bunch kale, stems removed, torn into large pieces
• 1 tbsp olive oil
• ¼ tsp sea salt
• Optional: nutritional yeast or lemon zest
Substitutions:
• Use sweet potatoes instead of russets
• Any high-heat oil works (e.g. grapeseed, sunflower)
• For tortillas, ensure they’re 100% corn and certified gluten-free
Step-by-Step Instructions
1. Potato Chips
➲ Slice potatoes thin (about 1/16″) using a mandoline or sharp knife.
➲ Soak slices in cold water for 30 minutes (removes excess starch = better crunch).
➲ Drain and pat completely dry with a towel.
➲ Toss with olive oil and seasonings.
➲ Bake at 400°F (200°C) on parchment-lined trays for 15–20 min, flipping halfway, OR
➲ Fry in 350°F (175°C) oil until golden and crispy.
2. Tortilla Chips
➲ Stack tortillas and cut into wedges (6 or 8 per tortilla).
➲ Toss wedges lightly in oil and salt.
➲ Bake at 375°F (190°C) for 10–12 minutes until crisp, flipping once, OR
➲ Air fry at 360°F (180°C) for 6–8 minutes.
3. Kale Chips
➲ Wash and dry kale thoroughly. (Moisture = soggy chips.)
➲ Massage with oil and salt until fully coated.
➲ Spread in a single layer on a baking sheet.
➲ Bake at 300°F (150°C) for 18–22 minutes, flipping once.
Did You Know?
• Did you know kale chips have more iron per gram than beef—and they actually get crispier when baked low and slow?
• Did you know most store-bought chips contain gluten from flavorings or cross-contamination—even if the main ingredient is gluten-free?
• Did you know kale chips have more iron per gram than beef—and they actually get crispier when baked low and slow?
Pro Tips
• Soak potato slices to maximize crispiness.
• Dry everything well—moisture kills the crunch.
• Don’t overcrowd the tray—space = airflow = crunch.
• Add seasoning after baking for bold flavor without burning.
• Store chips in a paper towel–lined airtight container to preserve crispness.
FAQs
Can I make these ahead of time?
Yes. All versions stay crisp for up to 3 days when stored in a sealed container. Kale chips are best eaten within 24 hours.
Can I reheat them if they soften?
Toss them in a 300°F oven for 5–7 minutes to revive the crunch.
What can I substitute for corn tortillas?
Try gluten-free cassava or almond flour tortillas, but watch closely—cook time varies.
Are these chips healthier than store-bought?
Absolutely. No preservatives, no additives, and you control the oil and salt.
Try These Next
➲ How to Make Scooby Snack Shot
➲ How to Make Gender Reveal Cake
Wrap-Up
Now you know exactly how to make gluten free chips that are crunchy, customizable, and seriously addictive. Skip the overpriced store-bought bags—this is cheaper, cleaner, and way more satisfying.
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