If you’re beginning a keto or alternative low carb diet, this formula is that the go-to for delicious, crunchy, tastes just like the genuineness – and that they area unit shockingly easy!
These chips use almond flour and cheese to mimic the feel of a corn corn chip – they’re crisp, crunchy, and rise up well in salsas and dips, and build nice keto tortilla chip chips.You can even flavor these chips with salt and pepper, garlic powder, olive oil, cumin, lime juice, lime salt, truffle salt, or any herbs you like!
170 g pre-shredded/grated mozzarella
85 g almond meal/flour
2 tbsp cream cheese
salt to taste
1 tsp cumin powder
1 tsp coriander/cilantro powder
pinch chilli powder
Mix the shredded cheese and almond flour in a microwaveable bowl.
Add the cream cheese.
Microwave on high for 1 minute.
Stir well to mix, then microwave on high for another 30 seconds.
Remove and stir again.
Add the egg, salt, and spices. Mix.
Place the dough between 2 pieces of parchment paper and roll into a very thin large rectangle.
Remove the top layer of parchment paper.
Slide the parchment paper with the dough on to a baking sheet or pizza stone and bake at 425 degrees for 12-15 minutes, until browned on the top.
Flip the dough over and brown the other side.
Once cooked, remove from the oven and cut into tortilla chip triangle shapes with a pizza slicer.
Bake again at 425 degrees for 3 – 5 minutes until crispy and crunchy.