Low Carb Keto Tortilla Chips

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This Low Carb Keto Tortilla Chips Recipe will become your go-to tortilla chips recipe when you’re craving crispy chips paired with salsa, guacamole, or queso.

Ingredients:

  • 1½ cups (170 g) part-skim shredded mozzarella
  • ½ cup (56 g) almond flour
  • 1 tablespoon golden flaxseed meal
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions:

  1. Preheat the oven to 375F. Line 2 large baking sheets with parchment paper or silpat liners.
  2. Melt the cheese in a double boiler or microwave. If you’re using the microwave, place the cheese in a large glass bowl, microwave it for 1 minute, and then in 15 second-intervals after that, checking and stirring until it’s melted.
  3. Once the cheese is melted, use a fork to mix in the almond flour, flaxseed meal, salt, and pepper. Use your hands to knead it a bit until it looks like dough. (If the dough cools too much, you may need to microwave it for a few seconds so it’s easier to work with.)
  4. Divide the dough into 2 equal balls. Spread or roll each ball of dough out onto the prepared baking sheets until each is a rectangle about 8 by 10-inches. Cut each into square or triangle-shaped chips. Spread the chips out on the baking sheets so they’re not touching.
  5. Bake until golden brown on both sides, about 10 to 15 minutes, flipping the chips once halfway through.
  6. Serve, or store the chips for up to 3 days in an airtight container at room temperature. To re-crisp the chips after the first day, bake them for 5 minutes at 350F.

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