Low-Carb Tortilla Chips
Satiate your salty cravings with these Low-Carb Tortilla Chips. They’re ideal for dipping or piling high with your favorite toppings.
Servings 2 people
Calories 754 kcal
Ingredients
- 1 egg large
- 2 cups almond flour
- ½ cup mozzarella shredded
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon pink Himalayan salt
Instructions
- Preheat oven to 375 degrees F / 190 degrees C. Line large baking sheet with parchment paper.
- In large bowl, whisk 1 egg before adding 2 cups almond flour and mix thoroughly.1 egg, 2 cups almond flour
- Using double boiler, melt ½ cup mozzarella until it becomes stringy.½ cup mozzarella
- Add melted mozzarella to almond flour and egg mixture. Then, include ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon paprika, and ¼ teaspoon pink Himalayan saltnead well with hands, forming dough ball.
- Place dough between two sheets of parchment paper and use rolling pin to create thin layer.
- Remove top layer of parchment paper and cut dough into triangle shapes using knife or pizza cutter, making crisscrossing diagonal lines with vertical lines.
- Bake for 10 to 12 minutes or until golden brown.
- Serve and enjoy!
Notes
- Add spices such as onion powder, cumin, or cayenne pepper to the dough mixture before kneading for an extra kick of flavor.
- For a delicious appetizer, serve with your favorite low-carb dips, such as guacamole or salsa.
- These Keto Tortilla Chips can be made using coconut flour instead of almond flour for a nut-free option.
- Refrigerating the dough for at least 30 minutes before rolling it out allows for easier handling and helps hold the shape of the chips while baking.
Nutrition
Calories: 754kcal | Net carbs: -5g | Fat: 64g | Protein: 33g