Keto Low Carb Tortilla Chips

Name: Keto Low Carb Tortilla Chips
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
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

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Prep Time: 10 minutes

Cook Time: 7 minutes

Total: 17 minutes

Servings: 8

Cost: $1.73 /serving

Author : Katrin Nürnberger

keto snack low carb snack

Ingredients

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200 g / 2 cups pre-shredded mozzarella75 g / 3/4 cup almond flour (ground almonds work well too)2 tbsp psyllium husk (or 2 tsp psyllium husk powder)pinch saltoptional: 1/4 tsp each garlic powder/onion powder/paprika

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Instructions

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Step 1

Heat your oven to 180 Celsius / 356 Fahreheit.

Step 2

Melt the mozzarella in the microwave (ca 90 sec-2 min). Alternatively, heat gently in a non-stick pot.

Step 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.

Step 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.

Step 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.

Step 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.