If you’ve been hunting for gluten free chips that actually taste incredible and stay crisp, you’ve come to the right place. Whether you’re avoiding gluten by choice or necessity, this guide walks you through three reliable methods—using potatoes, corn tortillas, and even kale. Each approach is simple, affordable, and delivers that perfect salty crunch without any gluten sneaking in.
These chips aren’t just for snacking—they’re perfect for parties, meal prep, or a casual guacamole dip session. Crispy, flavorful, and versatile, they prove that gluten-free doesn’t mean compromising on taste or texture.
Why You’ll Love Gluten Free Chips
❃ Naturally gluten-free options: Forget about confusing blends or weird flours. Every method in this guide relies on whole, simple ingredients that are naturally free from gluten—so you get pure, crispy flavor without any unnecessary additives.
❃ Three styles in one guide: Whether you love classic potato chips, the slightly nutty crunch of baked or fried corn tortillas, or the delicate crisp of kale, this guide covers all three. You’ll have versatile options for every mood or craving, all in one place.
❃ Bakes or fries well: Prefer a lighter, oven-baked snack or the indulgent crisp of frying? Each recipe works with your preferred cooking method, so you can choose based on convenience, taste, or how much oil you want to use.
❃ Crunchy and satisfying: These chips aren’t just filler—they deliver real crunch and flavor, perfect for dipping into salsa, guacamole, hummus, or enjoying straight from the bowl. Each bite is addictive, whether it’s for a snack, party, or lunchbox addition.
❃ Budget-friendly ingredients: No need to hunt for specialty items. All recipes use easy pantry staples you probably already have at home, keeping your snack time affordable without sacrificing taste.
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 thin: Use a mandoline or a very sharp knife to slice potatoes about 1/16 inch thick. Thin slices are key for that delicate, crunchy texture.
➲ Soak in cold water: Place the slices in cold water for 30 minutes. This removes excess starch, which helps them crisp up beautifully in the oven or fryer.
➲ Dry completely: Drain the potatoes and pat them thoroughly with a towel. Any leftover moisture will prevent proper crisping, so take your time here.
➲ Season and oil: Toss the dried slices with olive oil and your favorite seasonings—salt, paprika, garlic powder, or anything you like. Even simple salt works wonders.
➲ Choose your cooking method:
- Bake: Arrange slices on parchment-lined trays and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through for even crisping. Keep a close eye toward the end—they can go from golden to burnt quickly.
- Fry: Heat oil to 350°F (175°C) and fry slices in small batches until golden and crispy. Drain on paper towels before serving.
These steps give you perfectly crunchy, flavorful potato chips every time, whether you prefer the lighter oven-baked version or the classic fried route.
2. Tortilla Chips
➲ Cut into wedges: Stack your tortillas and cut them into 6–8 wedges per tortilla, depending on how large or bite-sized you want your chips. Stacking makes it faster and ensures uniform shapes.
➲ Season and oil lightly: Toss the wedges gently with a small amount of oil and a pinch of salt. You just want a light coating to help them crisp without weighing them down.
➲ Choose your cooking method:
- Bake: Spread the wedges in a single layer on a parchment-lined baking sheet and bake at 375°F (190°C) for 10–12 minutes, flipping halfway through for even browning. Keep an eye on them—they go from perfectly crisp to burnt quickly.
- Air fry: For a faster option, air fry the wedges at 360°F (180°C) for 6–8 minutes, shaking or tossing once halfway through to ensure even crisping.
These steps give you crispy, golden tortilla chips perfect for dipping or snacking straight from the bowl. You can also experiment with spices like chili powder, paprika, or cumin for a flavor twist.
3. Kale Chips
➲ Prep the kale: Wash your kale thoroughly and dry completely. Any leftover moisture will make the chips soggy, so a salad spinner or paper towels work well to get them bone-dry.
➲ Massage with oil and salt: Tear the kale into bite-sized pieces, then massage lightly with oil and a pinch of salt until every leaf is coated. This ensures even crisping and flavor in every bite.
➲ Arrange on a baking sheet: Spread the kale in a single layer on a baking sheet. Crowding the leaves can trap steam, so give them room to breathe.
➲ Bake: Roast at 300°F (150°C) for 18–22 minutes, flipping once halfway through. Keep an eye toward the end—they should be crisp but not browned or burnt.
The result is light, crispy, and flavorful kale chips, perfect as a healthy snack or side. You can also sprinkle on garlic powder, smoked paprika, or nutritional yeast for a tasty twist.
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: Give potato slices a 30-minute soak in cold water to remove excess starch. This simple step is the secret to maximizing crispiness in every bite.
❃ Dry thoroughly: Whether potatoes, tortillas, or kale, pat everything completely dry before cooking. Moisture is the enemy of crunch, so don’t skip this step.
❃ Avoid overcrowding: Arrange slices or leaves in a single layer with space between pieces. Proper airflow ensures even cooking and keeps chips crisp instead of steaming in their own moisture.
❃ Season strategically: For potatoes and tortillas, consider adding extra seasoning after baking. This keeps flavors bold without risking burnt spices.
❃ Store smartly: Keep finished chips in an airtight container lined with paper towels. The paper absorbs residual moisture and helps preserve that satisfying crunch for snacks later.
FAQs
Can I make these ahead of time?
Yes! All versions of these chips—potato, tortilla, and kale—stay crisp for up to 3 days when stored in a sealed container. Kale chips are the exception and are best enjoyed within 24 hours to preserve their delicate crunch.
Can I reheat them if they soften?
Absolutely. Simply toss the chips in a 300°F (150°C) oven for 5–7 minutes. This revives the crispiness without drying them out or changing the flavor.
What can I substitute for corn tortillas?
If you don’t have corn tortillas, try gluten-free cassava or almond flour tortillas. Keep in mind that cooking times may vary slightly, so watch closely to avoid over-browning.
Are these chips healthier than store-bought?
Definitely. You’re in complete control—no preservatives, no additives, and you decide the amount and type of oil and salt. Plus, they’re made with whole, simple ingredients, so you get clean, satisfying crunch without compromise.
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Wrap-Up
Now you know exactly how to make gluten-free chips that are crispy, customizable, and seriously addictive. Forget the overpriced, preservative-packed store-bought bags—this version is cheaper, cleaner, and infinitely more satisfying.
Whether you’re craving a crunchy snack, prepping for a party, or looking for a healthy dip companion, these chips have you covered. With potato, tortilla, and kale options, you can mix things up every time and even experiment with your favorite seasonings.
Save this recipe to Pinterest so you always have it on hand when snack cravings strike or when you want a quick, homemade crunch fix. Your future self will thank you—and your taste buds will, too!
How to Make Gluten Free Chips
Ingredients
- 2 large russet potatoes
- 1 tbsp olive oil
- ½ tsp sea salt
- 6 gluten-free corn tortillas
- 1½ tbsp olive oil or avocado oil
- 1 bunch kale stems removed, torn into pieces
- 1 tbsp olive oil
- ¼ tsp sea salt
- Optional: paprika chili powder, rosemary, nutritional yeast, lime zest
Instructions
- Slice potatoes thin and soak in cold water for 30 minutes, then dry and toss with oil and salt.
- Bake or fry until crisp. Cut gluten-free corn tortillas into wedges, brush with oil, sprinkle with salt, and bake until golden.
- Massage kale with oil and salt, spread evenly, and bake at low heat until crisp.
- Season all chips to taste and serve fresh.
