Hello everybody,

Daniella is back in the kitchen with me, and she has been asking to make something crunchy… She loves chips but with her gluten and corn allergies it is not always that easy to find something that would be tasty and healthy at the same time. But I do have a secret recipe for making delicious gluten free pita chips.

Now, I am sure that I am going to surprise you by saying that Daniella doesn’t really like vegetables, because we all know how much all  kids love vegetables – LOL. So we made a deal that we will make chips that are healthy and she can eat, only if she eat the Avocado Dip with them. I know, I know, avocado is technically a fruit, but it taste like a vegetable. We got to cooking and it turned out Daniella ended up liking this combination. A win for me.



  1. Almond Flour – 2 cups
  2. Egg whites – from 2 eggs
  3. Salt – 1/2 tea spoon
  4. Garlic powder  – 1/2 tea spoon
  5. Onion Powder – 1/2 tea spoon
  6. Ginger Powder – 1/4 tea spoon
  7. Black Pepper – 1/4 tea spoon
  8. Smoked Paprika – 1/2 teaspoon

Avocado dip:

  1. Avocado- 3 ripe soft medium size
  2. Eggs – 6 medium boiled and shredded on small grid
  3. Chives – 1/2 cup chives
  4. Mayonnaise – 2 table spoons
  5. Salt – 1/2 tea spoon salt
  6. Garlic powder  – 1/2 tea spoon



Mix all dry ingredients. Add eggs and mix to make a ball shape.

Roll out between 2 sheets of Parchment and than cut shapes with pizza cutter ( as shown in the picture).

Bake at 350º F for 15 minutes, then cool on the wire wrack.


Avocado dip:

Scoop the avocado with a spoon from inside its shell and mush it with a fork in a large bowl.

Add the shredded eggs, chives, salt, garlic powder and mayo and stir it all very well.  I always keep one seed of avocado and put it inside of the avocado dip to prevent from the avocado to turn dark and spoil.


Enjoy and come back for more tasty recipes.


2 thoughts on “Paleo Chips & Avocado Dip

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