KETO LOW CARB TORTILLA CHIPS #diet #ketogenic

KETO LOW CARB TORTILLA CHIPS #diet #ketogenic

Firm, crunchy and ideal for plunging! These Keto low carb tortilla chips taste similarly tantamount to the genuine article, yet with a small amount of the carbs. Incredible for nachos!!

They really taste BETTER! They are delightfully fresh, gooey hot (you can change the flavors to taste – even just a touch of salt works) and a flat out dream with guacamole.

You just need 3 fundamental fixings to make these low carb tortilla chips. On the off chance that you move them out meagerly, they become truly crunchy. My children thought the tasted much superior to Doritos

Also Try Our Recipe : Twice Baked Breakfast Potatoes

KETO LOW CARB TORTILLA CHIPS #diet #ketogenic

Ingredients

  • 200 g / 2 cups pre-shredded mozzarella
  • 75 g / 3/4 cup almond flour ground almonds work well too
  • 2 tbsp psyllium husk or 2 tsp psyllium husk powder
  • pinch salt
  • optional: 1/4 tsp each garlic powder/onion powder/paprika

Instructions

  1. Heat your oven to 180 Celsius / 356 Fahreheit.
  2. Melt the mozzarella in the microwave (ca 90 sec-2 min). Alternatively, heat gently in a non-stick pot.
  3. Add the almond flour/ground almonds and psyllium husk plus the salt and spices, if using. Stir until combined, then knead until you have a smooth dough. 
  4. Separate the dough into 2 balls and roll out between 2 sheets of baking/parchment paper. Roll out as thinly as possible! The thinner, the crispier your tortilla chips will turn out. 
  5. Cut into triangles (I used a pizza cutter) and spread out on a sheet of baking paper so the tortilla chips don't touch.   
  6. Bake 6-8 minutes or until browned on the edges. Baking time will depend on the thickness of your tortilla chips. I baked mine in 2 rounds, plus a third round for the off-cuts.

For more detail : bit.ly/2Yq9LKY

Read More Our Recipe : Roasted Sweet Potato and Black Bean Quesadillas

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