![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. Gluten free! #lowcarb #keto #tortillachips 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. Gluten free! #lowcarb #keto #tortillachips](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51NhRBy0t__0_U0ldlqYQe7GZUY_UAtpjktbgmOeb6NsLKcjsKuehqz7UaCdMfNEUMmfUmed3evDMu61gk9Um-bM9rvv_VYfZimyrj5Cq_m4ZqKaS7D1aBJm01J8dkO4ljxpq64vnv1M/s1600/KETO+LOW+CARB+TORTILLA+CHIPS.jpg)
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. Gluten free! #lowcarb #keto #tortillachips
Ingredients
- 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
- Get Ingredients Powered by Chicory
Instructions
- 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.