Description
Crispy and sturdy low carb tortilla chips made with mozzarella and almond flour, baked until golden and perfect for dipping into your favorite keto friendly sauces.
Ingredients
Units
Scale
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup almond flour
- 2 tablespoons cream cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a microwave safe bowl melt shredded mozzarella cheese and cream cheese together in 30 second intervals until smooth and fully melted.
- Stir in almond flour, egg, salt, and garlic powder until a dough forms.
- Place the dough between two sheets of parchment paper and roll it very thin into a large rectangle.
- Remove the top sheet of parchment and cut the dough into triangles using a knife or pizza cutter.
- Transfer the parchment with the cut dough onto the baking sheet and bake for 10 to 12 minutes until golden brown and crisp at the edges.
- Allow the chips to cool completely on the pan so they firm up and become fully crisp before serving.
Notes
- Roll the dough as thin as possible for maximum crispiness.
- Watch closely during the final minutes of baking to prevent burning.
- Let chips cool fully before storing to maintain crunch.
- If chips soften, reheat in the oven for a few minutes to restore crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 1g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 85mg