Yay for corn tortilla chips!!! Ok, I winged this recipe…first time I made this. And I got crispy tortilla chips on the first try!! Dang!! I’m going to show you how I did it, and a couple of extra tips that I would do if I were to repeat this process. Hope you enjoy! 
First, get a can of baby corn and purée it with a stick blender
In a bowl, add 5 tablespoons almond flour, one tablespoon ground flaxseed, one egg white and 1/2 cup baby corn purée. (I didn’t add any salt…in retrospect, I probably should have added about 1/4 teaspoon salt)
Blend the ingredients, and this is what the dough will look like
I made two pieces of thick plastic film by cutting apart a ziploc bag
I scooped out one tablespoon of dough
Roll the dough into a ball and place it on one piece of plastic film
Place second piece of plastic on top of the ball
Flatten the ball with a flat surface". In this case, a sauce pan was used as a press
The result was a beautiful tortilla!
The tortilla was transfered to a parchment paper on a cookie sheet
Here’s a pan with the tortillas, ready to go into the oven
If I were to make this recipe again, I would buy a tortilla press. It would speed up the process and produce perfectly even tortillas. By the way, even with the tortilla press, the two pieces of plastic would still be required. This is how real tortillas are made, too
Bake the tortilla in preheated oven 350 deg F, for 10 minutes
At this point the tortillas are flexible. Stack them up and cut them into quarters. (Note, you can make a huge batch of these and freeze the quarters. Then you can proceed with next steps)
Heat up some fat, in this case I used about an inch of lard. The fat needs to bubble as soon as the chip hits the oil. Fry the chips for about one minute, enough to give them a crunchy texture
Take the chips out immediately when done, onto a paper towel to soak up extra grease. Add salt while they are still hot. Let them cool
On a plate with guacamole dip
Perfect crunchy chips with guacamole
