How to Make Gluten Free Chips
Learn how to make gluten free chips three easy ways—crispy potato chips, crunchy tortilla chips, and light kale chips. Simple, budget-friendly, and naturally gluten-free with that perfect salty crunch every time.
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.
Notes
For extra crispiness, dry all ingredients thoroughly before baking. Store cooled chips in an airtight container lined with paper towel for up to 3 days. Reheat in a 300°F oven for 5 minutes to restore crunch. Sweet potatoes or cassava tortillas also work well as gluten-free alternatives.