Place tortilla chips in the food processor and blend into a fine crumb mixture.
3. Step
Mix crumbs together with spices In a bowl. Stir and set aside.
4. Step
Slice your potatoes.
5. Step
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.
