Most Paleolithic diet enthusiasts say they miss nacho chips the most. This is a close favorite and goes well with guacamole dip and salsa.
INGREDIENTS | SERVES 3
- 1 cup almond flour
- ½ cup flaxmeal
- 1 large egg
- 1 tablespoon garlic, minced
- 1 tablespoon organic, no-salt-added, tomato paste
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon chili powder
- ½ teaspoon onion powder
Preheat oven to 350°F.
Combine all ingredients into food processor and blend completely.
Spread evenly on a cookie sheet covered with parchment paper.
Bake for 10 minutes.
Remove from the oven and cut into squares.
Place back into the oven and continue baking for 5–10 minutes or until crunchy.
PER SERVING Calories: 239 | Fat: 8 g | Protein: 10 g | Sodium: 33 mg | Fiber: 8 g | Carbohydrate: 35 g
Complex Carbohydrates and the Paleolithic Diet
The most difficult transition from a Neolithic diet to a Paleolithic diet is in the letting go of high-carbohydrate snack foods such as chips and pretzels. Those comfort foods are associated with gatherings, parties, and celebrations. It will take a while to detox your body from such foods, but once you make the switch, you will not look back. The great way your body feels a couple of weeks into the plan more than makes up for the withdrawal from complex carbohydrates and refined sugar.