Low Carb tortillas chips

Low Carb tortillas chips

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

Low Carb Tortillas Chips, quick and easy baked keto chips with only 5 ingredients. 100 % grain-free, Paleo + Vegan. Those are life changing chips made of almond meal and chia seeds and only 0.4 net carb per chips.

Course: Appetizer

Cuisine: low carb

Servings: 30 tortillas chips

Calories: 20 kcal

Ingredients

• 1 tablespoon black chia seeds
• 1/4 cup water
• 1 cup almond meal - I used blanched almond meal/ground
• 1 tablespoon olive oil
• Spices recommended
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 teaspoon nutritional yeast - optional great for a natural cheese flavor

Instructions

1.       Preheat oven to 200 C (390F)

2.       In a small bowl add the chia seeds and water. Stir with a spoon to combine. Set aside for 10 minutes or until a gel-like texture form.

3.       In another large mixing bowl, add almond meal, olive oil, spices and the chia seed gel created before.

4.

style="font: 7.0pt "Times New Roman";">       Knead dough by hands, squeezing the mixing between your finger to incorporate the chia gel into the almond meal, until it forms a dough. It shouldn't take more than 1 minute to form a dough ball.

5.       Place the dough ball between two pieces of parchment paper, and rool out with a rolling pin as thinly as possible.

6.       Remove the top layer of parchment paper, cut out tortillas chips using a pizza cutter or sharp knife. To make triangle chips (tortillas shapes), simply place a round shape on top of the rolled dough. Cut around the lid, remove the dough outside of the lid - keep it for later to roll again and make more chips! You should end up with a circle of rolled dough. Then, using the pizza cutter cut triangle as you will cut a round cake.

7.       Move the dough with parchment paper  onto a baking sheet.

8.       Bake for 6 minutes, check the color and stop baking as soon as you reach a golden brown color. For very thin chips it took 6-7 minutes. For thicker chips it could take up to 8-9 minutes. I recommend you to bake for 6 minutes then check every 1 minute to avoid the chips to burn.

9.       Remove from the oven when golden brown and let cool for 5 minutes on the baking sheet

10.   Use a flat tool like a knife or small spatula to remove/lift the tortillas chips from the parchment paper.

11.   Serve with my simple avocado dip recipe or dip of your choice.

source : www.sweetashoney.co

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