If you’re starting a keto or other low carb diet, this recipe is the go-to for delicious, crunchy, tastes like the real thing – and they are shockingly easy!
These chips use almond flour and cheese to mimic the texture of a corn tortilla chip – they are crispy, crunchy, and stand up well in salsas and dips, plus make great keto nacho chips.
You can even flavor these chips with salt and pepper, garlic powder, olive oil, cumin, lime juice, lime salt, truffle salt, or any herbs you like!
INGREDIENTS:
- 1 cup almond flour blanched almond flour
- 2 cups shredded mozzarella cheese
- 1 teaspoon seasonings of choice pepper, paprika,
INSTRUCTIONS:
- Preheat the oven to 180C/350F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add your almond flour and set aside. In a microwave safe bowl, add your mozzarella cheese and microwave for 1-2 minutes, until melted.
- Transfer your melted cheese into the bowl of almond flour and mix very well, until a thick dough remains.
- Place a piece of parchment paper on a kitchen surface. Place the ball of dough onto it, and lightly flatten. Place the second piece of parchment paper on top. Using a rolling pin, roll out the dough until flat and thin, around 1/6 inch.
- Using a pizza cutter or knife, slice triangles of dough. Place the pieces of uncooked tortilla chips onto the lined sheet.
- Bake the tortilla chips for 12-15 minutes, or until golden. Remove from the oven and let cool on the sheet completely.
NURITIONS:
Calories: 163kcal
Carbohydrates: 4g
Protein: 9g
Fat: 13g
Comments
Post a Comment