Recipe by

Visit website

You only need 3 main ingredients to make these low carb keto tortilla chips. If you roll them out thinly, they become really crunchy. My kids thought the tasted much better than Doritos :)


Servings

Total time

17 minutes

Cuisines

Mexican


Ingredients

  • 200 g pre-shredded mozzarella
  • 75 g almond flour (ground almonds work well too)
  • 2 tbsp psyllium husk
  • pinch salt
  • ¼ tsp garlic powder


Method

  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.
  7. View the recipe instructions at sugarfreelondoner.com

Diets

Vegan

Vegetarian

Contains allergens

View this recipe plus 5,000 more in our FREE app

Preview in browser for now