Keto Tortilla Chips
Delicious and crunchy keto-friendly tortilla chips made with just two ingredients, perfect for dipping and snacking during the fall.
Ingredients
Main Ingredients
- 1 cup almond flour (finely ground) Naturally gluten-free.
- 1 large egg Acts as a binder.
Optional Ingredients
- 1/4 teaspoon fine salt Optional, to enhance flavor.
- Spices for topping (optional): smoked paprika, garlic powder, or a pinch of chili Customize to your taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the dough
- In a small bowl, whisk the egg until frothy. Add the almond flour and salt. Stir until a smooth dough forms. If the dough seems dry, add a teaspoon of water; if too wet, add a bit more almond flour.
Roll Thin
- Place the dough between two sheets of parchment paper and roll very thin — about 1/16 to 1/8 inch thick.
Cut and Season
- Remove the top parchment and use a sharp knife or pizza cutter to score the dough into triangles or squares. Sprinkle on your favorite spices.
Bake to Crisp
- Transfer to the baking sheet (you can bake directly on the parchment). Bake for 10–15 minutes until edges are golden and the center is set. For extra crispiness, flip the scored chips halfway through baking.
Cool and Break
- Let the baked dough cool completely on a wire rack — cooling is essential for maximum crunch. Break along the scored lines and enjoy.
Notes
Tips for success: Roll as thinly as possible, score into uniform pieces for even baking, and watch closely to prevent burning.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 5gProtein: 6gFat: 12gSaturated Fat: 1gSodium: 80mgFiber: 3gSugar: 1g
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