Seasoned Keto Tortilla Chips Recipe
If you find most commercial tortilla chips taste way too salty, you’ll enjoy these homemade spiced chips. They are savory plus high in protein, and are perfect for snacking or adding a little crunch to a salad.
- 1 ½ cups shredded mozzarella cheese
- ½ cup blanched almond flour
- 1 tablespoon flax meal
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
Preheat the oven to 375°F.
In a bowl, melt the mozzarella cheese in a micro-wave oven for 1 minute on high, stir, then heat for another 30 seconds or so until all the cheese is melted.
Stir in the almond flour, flax meal, onion powder, cumin, and salt. Roll the dough out on parchment paper or a silicone baking mat until it is very thin, ¹⁄8 inch or less thick. Score into triangles using a pizza cutter or knife. (If using a silicone mat, use a duller knife so it doesn’t cut the silicone.)
Bake for 10 to 15 minutes, until just golden brown.
Cool completely before serving. If not eating right away, store in an airtight container in the refrigerator for up to a week.
The cumin and onion powder can be omitted for a plain chip to use for dips or for making loaded nachos.
Excerpted from Low Carb Yum 5-Ingredient Keto: 120+ Easy Recipes © 2020 by Lisa MarcAurele. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Calories: 144.16kcal | Carbohydrates: 3.13g | Protein: 8.45g | Fat: 11.41g | Saturated Fat: 4.06g | Cholesterol: 22.12mg | Sodium: 273.21mg | Potassium: 30.77mg | Fiber: 1.31g | Sugar: 0.65g | Vitamin A: 189.28IU | Calcium: 163.97mg | Iron: 0.65mg