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Keto Tortilla Chips Recipe #lowcarb #keto #tortillachips

Crispy, crunchy and perfect for dipping! These Keto low carb tortilla chips taste just as good as the real thing, but with a fraction of the carbs. Gluten free! #lowcarb #keto #tortillachips

Crispy, crunchy and perfect for dipping! These Keto low carb tortilla chips taste just as good as the real thing, but with a fraction of the carbs. Gluten free! #lowcarb #keto #tortillachips

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

Instructions:

  1. First, Heat your oven to 180 Celsius / 356 Fahreheit.
  2. Then, Melt the mozzarella in the microwave (ca 90 sec-2 min). Alternatively, heat gently in a non-stick pot.
  3. Next, 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. Then, 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. Next, 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. Then, 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.

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