Keto Low Carb Tortilla Chips

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You only need 3 main ingredients to make these low carb tortilla chips. If you roll them out thinly, they become really crunchy. My kids thought the tasted much better than Doritos. 😉


Ingredients

  • 200 g / 2 cups pre-shredded mozzarella
  • 75 g / 3/4 cup almond flour ground almonds work well too
  • 2 tbsp psyllium husk or 2 tsp psyllium husk powder
  • pinch salt
  • optional: 1/4 tsp each garlic powder/onion powder/paprika


Instructions

    1. Heat your oven to 180 Celsius / 356 Fahreheit.

    2. Melt the mozzarella in the microwave (ca 90 sec-2 min). Alternatively, heat gently in a non-stick pot.

    3. Add the almond flour/ground almonds and psyllium husk plus the salt and spices, if using. Stir until combined, then knead until you have a smooth dough.

    4. Separate the dough into 2 balls and roll out between 2 sheets of baking/parchment paper. Roll out as thinly as possible! The thinner, the crispier your tortilla chips will turn out.

    5. Cut into triangles (I used a pizza cutter) and spread out on a sheet of baking paper so the tortilla chips don’t touch.

    6. Bake 6-8 minutes or until browned on the edges. Baking time will depend on the thickness of your tortilla chips. I baked mine in 2 rounds, plus a third round for the off-cuts.

Note: Don’t throw out the dough scraps that aren’t perfect little triangles! I stuck them in the oven at the end – they taste just as good 🙂

 


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