Place tortilla chips in the food processor and blend into a fine crumb mixture.
Mix crumbs together with spices In a bowl. Stir and set aside.
Slice your potatoes.
Then coat slices in the tapioca flour, dip into almond milk, and then coat in the tortilla chips. Place on a sprayed or lined pan and bake for 30 minutes, flipping halfway through. Toss in the buffalo sauce after the potatoes have cooled for a few minutes.