Keto Tortilla Chips
Creating these Keto-friendly chips is a breeze with only two essential ingredients. These crispy and savory delights are the perfect answer to our mid-afternoon snack cravings. We chose to season ours with chili and garlic powder, but you have the option to keep it simple with salt and pepper or experiment with your preferred seasonings. Pair them with our ultimate guacamole or buffalo chicken dip for a delightful combination. Alternatively, you can take a completely different route and make them sweet! Sprinkle the chips with cinnamon-sugar before baking, then enjoy them alongside keto hot chocolate or use them as a delectable garnish for your keto-friendly ice cream.
Ingredients
- 2 c. shredded low-moisture
- mozzarella
- 1 c. almond flour
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1/2 tsp. chili powder
- Freshly ground black pepper
Instructions
- Preheat oven to 350°. Line two large baking sheets with parchment paper.
- In a microwave safe bowl, melt mozzarella for about 1 minute 30 seconds, stopping to stir every 30 seconds. Add almond flour, salt, garlic powder, chili powder, and a few cracks black pepper. Using your hands, knead dough a few times until a smooth ball forms.
- Place dough between two sheets of parchment paper and roll out into a rectangle ⅛” thick. Using a knife or pizza cutter, cut dough into triangles.
- Spread chips out on prepared baking sheets and bake until edges are golden and starting to crisp, 12 to 14 minutes.
Nutrition
Calories: 224kcalCarbohydrates: 3gProtein: 13gFat: 18gSaturated Fat: 6gCholesterol: 29mgSodium: 241mgPotassium: 177mgFiber: 2gSugar: 1gCalcium: 204mg
Tried this recipe?Let us know how it was!