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Paleo Tostada, Gluten-Free and Raw

  • Author: Tina Turbin
  • Yield: 2 large “family-style” tostadas or a number of wraps 1x


This delicious paleo tostada forms the foundation of a delicious Mexican paleo family dinner. Toss in your favorite Mexican salad ingredients and enjoy!


  • 1 cup chia seeds
  • 2 cups sundried tomatoes
  • 2 teaspoons sea salt
  • 1 teaspoon Mexican spice blend (carried in most stores)
  • ¼ cup fresh cilantro, chopped
  • ½ teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon chipotle powder
  • 1 cup filtered water


  1. Set aside 1 cup of the sundried tomatoes and the 1/4 cup of cilantro.
  2. Blend everything else in a high-powered blender until smooth.
  3. This mixture will be thick so you may have to use a spatula to scrape the sides of the blender and re-blend if necessary.
  4. Put this blended mixture into a small-medium size mixing bowl and mix in the remaining sundried tomatoes and cilantro until fully incorporated.
  5. If making tostada shells, use two more mixing bowls of the same size, line them by placing 2 Teflex dehydrator sheets inside the bowls. Spread the Chia mixture over the sheets using a rubber spatula.
  6. If you aren’t making tostada shells, simply spread the mixture on the dehydrator sheets.
  7. Spread the contents up on the edges of the bowl to create a bowl shape with the mixture.
  8. Set your dehydrator at 105F.
  9. Dehydrate the mix for 11-20 hours and check for dryness.
  10. When dry, remove tostada from bowls and very gently peel off the Teflex sheets.
  11. Check the underside of the shell.
  12. Flip to dry further if needed, 2 hours maximum.
  13. Happy, healthy and delicious eating!
  14. Enjoy!

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Tina Turbin

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