Keto Tortilla Chips Food
KETO TORTILLA CHIPS
Make and share this Keto Tortilla Chips recipe from Food.com.
Provided by Kim R.
Categories < 30 Mins
Time 20m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour and spices.
- Add the egg and mix using a hand mixer, until a crumbly dough forms.
- In a small bowl, microwave the mozzarella until it's melted and easy to stir. (Alternatively, you can melt it using a double broiler on the stove.) Add to the dough mixture and knead/squeeze with your hands until well incorporated. If it stops incorporating before it's fully mixed, you can reheat it for 15-20 seconds again before kneading more.
- Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out very thin, about 1/16" thick.
- Cut the dough into triangles and arranged on the parchment lined baking sheet. Bake for 8-12 minutes, until golden and firm. The chips may release some sizzling oil on the top - just pat dry with a paper towel. They will crisp up as they cool.
Nutrition Facts : Calories 36.3, Fat 2.5, SaturatedFat 1.3, Cholesterol 32.9, Sodium 147, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 2.8
KETO CHEDDAR TACO CRISPS
Keto-friendly and super easy to make, these crispy cheese snacks are as satisfying as potato chips but without the carbs.
Provided by Food Network Kitchen
Time 15m
Yield 10 to 12 crisps (2 per person)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
- Toss together the Cheddar, Parmesan, chili powder, cumin and cayenne in a small bowl.
- Spoon heaping tablespoonfuls of the cheese mixture about 1 inch apart on the prepared baking sheet. Spread out each pile and lightly pat down (it's ok if there are gaps). Bake until the cheese is golden brown and bubbly, about 5 minutes.
- Let the crisps cool for a few seconds on the baking sheet and then use a metal spatula to lift and drape them over a rolling pin to cool completely. (You can also let them cool on the baking sheet for flat crisps.)
- Store at room temperature in an airtight container for up to 2 days.
Nutrition Facts : Calories 70, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 150 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Protein 5 grams, Sugar 0 grams
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- Melt the cheese in a double boiler or microwave. If you’re using the microwave, place the cheese in a large glass bowl, microwave it for 1 minute, and then in 15 second-intervals after that, checking and stirring until it’s melted.
- Once the cheese is melted, use a fork to mix in the almond flour, flaxseed meal, salt, and pepper. Use your hands to knead it a bit until it looks like dough. (If the dough cools too much, you may need to microwave it for a few seconds so it’s easier to work with.)
- Divide the dough into 2 equal balls. Spread or roll each ball of dough out onto the prepared baking sheets until each is a rectangle about 8 by 10-inches. Cut each into square or triangle-shaped chips. Spread the chips out on the baking sheets so they’re not touching.
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- In a large mixing bowl, add your almond flour and set aside. In a microwave safe bowl, add your mozzarella cheese and microwave for 1-2 minutes, until melted.
- Transfer your melted cheese into the bowl of almond flour and mix very well, until a thick dough remains.
- Place a piece of parchment paper on a kitchen surface. Place the ball of dough onto it, and lightly flatten. Place the second piece of parchment paper on top. Using a rolling pin, roll out the dough until flat and thin, around 1/6 inch.
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