Keto Tortilla Chips

Step 1

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Step 2

In a small bowl, add almond flour, flaxseed and spices. You can add or change up the spices if you wish. Use a fork to whisk ingredients until evenly combined.

Step 3

In a large microwave-safe bowl, add cheese. Melt cheese in microwave, in 30 second intervals, stirring in between, until it is completely melted and uniform. This should take around 1 minute.

Step 4

Working quickly while the cheese is still hot, add in the almond flour mixture. Stir with a fork and try your best to get the dry ingredients mixed evenly into the stretchy melted cheese. I usually work with the fork until the dry ingredients are completely incorporated and then knead the dough ball a few times to make sure the dry ingredients are evenly distributed. But you can just use the fork the whole time if you find the dough too hot to work with. The dry ingredients won't disappear into the dough. You should still see the dry ingredients on top of the cheese when you're done, you just want it evenly mixed in. See photos in post for reference.

Step 5

Split the dough into two balls. Roll each dough ball out between two sheets of parchment paper as thinly as possible (no more than 1/16 inch thick). Slice dough into triangles (I used a pizza slicer). Move triangles onto prepared baking sheets.

Step 6

Bake chips about 8 minutes or until edges turn golden brown. Flip chips over (the underside will look more cracked/not smooth, but that is normal) and continue to bake 3-7 minutes or until chips turn medium brown. Chips are ready when they are uniformly brown and should be firm if you touch them. Watch the chips carefully during the last few minutes of baking because they can quickly turn from almost done to overbaked very fast.

Step 7

Let chips cool completely before eating. Uneaten chips can be stored in an airtight container.