Tortilla Chips

Crispy, crunchy and perfect for dipping! These Keto low carb tortilla chips taste just as good as the real thing, but with a fraction of the carbs. Great for nachos!!


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


Heat your oven to 180 Celsius / 356 Fahreheit.

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

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.

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.

you instruction on :

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