Crunchy Keto Tortilla Chips
Keto tortilla chips that are seriously crunchy and perfect for the keto diet. Enjoy these chips with your favorite cheese dip or even a healthy salsa. They can have a mix of salty and strong enough to avoid breaking!
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Servings: 4 servings
Calories: 174kcal
Equipment
Ingredients
- 3/4 cup blanched almond flour
- 1/4 cup whey protein isolate
- 2 tablespoon coconut flour
- 2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 1 large egg
- 2 tablespoon water
Instructions
- Combine all dry ingredients. Leaving your egg and water to the side.
- Preheat oven to 350°F
- In a food processor pour all your dry ingredients in then turn on
- Add in egg first then slowly add water until dough ball forms. Stop pouring water and turn off food processor
- Knead dough a little and it should not stick to your hand. Sticky yes, but not where your hands are full of it and you can't pull it off with ease
- Roll out dough thinly between two sheets of parchment paper
- Cut tortilla chips in desired shape. I found square to be the easiest but it doesnt matter
- Bake in preheated oven for 7-10 minutes. Check as early as 5 minutes because they brown fast. You want them light brown around the edges. Remove them and alow them to cool in order for them to harden
Video
Notes
Helpful Recipe Tips
- Stay away from excessive water. Simply pouring the full two tablespoons isn't needed. I have made these several times and each time the amount of water needed is different.
- Watch the oven! In my YouTube video for this recipe I show two different colors of these keto tortilla chips. A very light brown is perfect but if the entire chip is brown this produces a completely different flavor.
- How thin they are will create the level of crunch you want. The dough is strong enough to get thin and still be able to be handled. I suggest you use best judgment here.
Nutrition
Calories: 174kcal
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