Siete's tortilla chips are impressively clean, using avocado oil instead of inflammatory seed oils, plus organic-friendly ingredients like cassava flour and psyllium husk. The main improvements are ensuring all ingredients are certified organic and eliminating any processing additives. This DIY version replicates the crispy texture and neutral flavor while giving you complete control over ingredient quality.
Based on: Grain Free Tortilla Chips Dip Chip Familia Style
· Makes approximately 30 servings (480 chips)
· Serving: 28g (16 chips)
Why This Recipe is Seed Oil Free
Commercial Grain Free Tortilla Chips Dip Chip Familia Style from Siete often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Grain Free Tortilla Chips Dip Chip Familia Style may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Critical binding agent that holds the dough together and prevents cracking
Unrefined sea salt
8g (about 1.5 teaspoons) · Redmond Real Salt
Enhances flavor and helps preserve the chips naturally
Filtered water
180-240ml (0.75-1 cup as needed) · Filtered tap water
Hydrates the psyllium and creates workable dough consistency
Instructions
Step 1. Preheat oven to 350°F (175°C). Line 2-3 large baking sheets with parchment paper. In a large mixing bowl, whisk together cassava flour (600g), coconut flour (75g), pumpkin powder (45g), psyllium husk powder (15g), and sea salt (8g) for 2-3 minutes until completely combined - psyllium tends to clump, so thorough mixing is essential.
Step 2. Create a well in the center of the dry ingredients. Pour avocado oil (120ml) into the well, then gradually add 180ml of filtered water while mixing with a wooden spoon. The psyllium will immediately begin to gel and bind the mixture. Continue mixing for 3-4 minutes until a cohesive dough forms - it should hold together when pressed but not be sticky. If too dry, add water 1 tablespoon at a time; if too wet, add cassava flour 1 tablespoon at a time.
Step 3. Let dough rest for 10 minutes to allow psyllium to fully hydrate. Meanwhile, tear off 4-5 sheets of parchment paper. Divide dough into 4 equal portions (about 215g each). Working with one portion at a time, place between two sheets of parchment and roll to 2-3mm thickness using a rolling pin - thinner chips will be crispier but more fragile. The dough should roll smoothly without cracking; if it cracks, knead briefly to rehydrate.
Step 4. Remove top parchment and use a knife or pizza cutter to score the rolled dough into triangular chips approximately 5cm wide at the base. Don't separate the pieces yet - scoring ensures even breaking after baking. Transfer the bottom parchment with scored dough directly onto prepared baking sheets. Repeat with remaining dough portions.
Step 5. Bake for 18-22 minutes, rotating pans halfway through, until chips are golden brown and crispy around edges. They should sound hollow when tapped. Remove from oven and let cool on the pan for 5 minutes - they'll continue crisping as they cool. Once cooled, break along scored lines into individual chips.
Step 6. For maximum crispness, let chips cool completely (about 30 minutes) before storing. If any chips seem slightly soft, return to 300°F oven for 5-8 additional minutes. Store in airtight containers at room temperature for up to 2 weeks, or freeze in portions for up to 3 months. To refresh stored chips, warm in 300°F oven for 3-5 minutes.
Storage
Store in airtight containers at room temperature for up to 2 weeks. For longer storage, freeze in portioned bags for up to 3 months. To refresh day-old chips, warm in 300°F oven for 3-5 minutes until crispy again.
Cost Comparison
Cost per serving (homemade)$0.30
Cost per serving (store-bought)$0.65
Savings54%
Higher upfront ingredient costs are offset by bulk purchasing power and multiple batches per package. The organic ingredients cost more initially but provide superior nutrition and eliminate processing additives found in conventional alternatives.