Low-carb tortilla chips
These Low-carb tortilla chips are a great alternative to regular tortilla chips which is perfect for those on the Keto diet.
Equipment
- Rolling Pin
- sheets of parchment paper
- Pizza Cutter (optional but it makes it easier or use a sharp knife)
- baking sheet
- Bowl
Ingredients
- 2 cups pre-shredded mozzarella
- ¾ cup almond flour
- 2 tablespoon psyllium husk or 2 teaspoon psyllium husk powder
- pinch salt and Black Pepper
- ¼ Paprika
- ¼ Onion powder
- ¼ teaspoon Granulated garlic or Garlic Powder
Instructions
- Melt the mozzarella cheese in the microwave for 1 ½ - 2 min
- Add the almond flour, psyllium husk, and all of the spices. Stir until combined, then knead until you have a smooth ball of dough.
- Roll out between 2 sheets of baking/parchment. The thinner you roll it out, the crispier your tortilla chips will turn out.
- Cut into triangles and lay in a single layer on Parchment Paper so the tortilla chips don't touch.
- Bake at 360 Degrees for 8-10 minutes or until golden brown on the edges. Baking time will depend on the thickness of your tortilla chips.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Calories: 303kcalCarbohydrates: 10gProtein: 17gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gCholesterol: 44mgSodium: 351mgPotassium: 47mgFiber: 6gSugar: 1gVitamin A: 409IUVitamin C: 0.02mgCalcium: 327mgIron: 1mg
Tried this recipe?Let us know how it was!