Keto Tortilla Chips
Crunchy, low-carb tortilla chips made with almond flour or coconut flour, perfect for dipping into your favorite guacamole or salsa.
Ingredients
For the Chips
- 1 cup almond flour Can substitute with coconut flour, use 1/3 cup.
- 1 cup shredded cheese (sharp cheddar preferred) Can substitute with mozzarella for a lower-calorie option.
- 1 large egg Binds the ingredients together.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine 1 cup of almond flour and 1 cup of shredded cheese.
- Crack in one egg, and mix everything until you get a dough-like consistency.
- Roll the dough between two pieces of parchment paper until it’s about 1/8 inch thick.
- Cut the rolled dough into triangles or your desired shape.
- Place the cut chips on a baking sheet lined with parchment paper.
- Bake them for about 12-15 minutes, checking frequently, until they puff up and turn golden brown.
- Allow them to cool slightly before serving.
Notes
Store leftover chips in an airtight container at room temperature for up to a week. Reheat in the oven to restore crispness.