Instructions
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Preheat your oven to 350 degrees F / 175 degrees C and prepare two baking sheets with parchment paper.
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In a saucepan over medium heat, melt 1 ¾ cups mozzarella cheese and 2 tablespoons butter for about 1 to 2 minutes, stirring occasionally until thoroughly melted and combined.
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Remove from heat and mix in 1 egg and 2 tablespoons sour cream until well combined.
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Add in ¾ cup almond flour, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon mustard powder, and ½ teaspoon sea salt. Mix well until dough forms.
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Fold 1 tablespoon chives into dough mixture. Then, place dough in refrigerator to chill while you prepare parchment paper.
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Spray two large baking sheet-sized pieces of parchment paper with Coconut oil cooking spray.
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Place dough between two pieces of prepared parchment paper and roll it out as thinly as possible using a rolling pin.
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Remove top layer of parchment paper and cut dough into desired shapes, such as triangles or squares.
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Carefully remove dough shapes from parchment paper and place them on a baking pan lined with parchment paper.
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Bake in preheated oven for eight to ten minutes or until edges begin to brown.
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Let cool before serving with your favorite dip or soup, or enjoy them on their own as a tasty low-carb treat.
The following video shows somebody cooking the Keto Sour Cream Chips with background music playing and that you can access the whole recipe below.
