Crunchy Keto Tortilla Chips! My new go to snack. There’s something really satisfying about biting down on a crunchy salty chip. I must admit this tortilla chip alternative made me want to face plant my head in the bowl! Paired with my home-made tomato salsa and guacamole I felt like I had died and gone to heaven! The special ingredient in these chips is the corn exact. The dough smells like a corn chip without the corn!
Crunchy foods whether they are savory or sweet gives a sensation that evokes strong ideas of play, pleasure and satisfaction. One of the things I have missed converting to a Keto way of eating is chips. These baked beauties are a game changer; versatile enough to make savory or sweet and used as a chip or a cracker.
Keto Tortillia Chips
Crunchy baked chips for dipping; savory or sweet.
- February 8, 2019
- 4
- 45 min
- 196 Cals/Serving
- Print this
Ingredients
- 96 g almond flour
- 32 g coconut flour
- 2 tsp. xanthan gum
- 1 tsp. baking powder
- 1/4 tsp. sea salt (or sweetener depending on whether sweet or savory)
- 2 tsp. apple cider vinegar
- 1/8 tsp. corn extract
- 1 egg lightly beaten
- 5 tsp. water
Directions
- Step 1
- Preheat oven to 350°
- Step 2
- Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
- Step 3
- Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
- Step 4
- Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes
- Step 5
- Break the dough into eight 1” to 1 1/2” balls. Roll out between two sheets of parchment or waxed paper using a tortilla press (suggested) or with a rolling pin. For your reference, each tortilla should weigh 28g uncooked.
- Step 6
- Cut tortillas into 8 triangles. (I use a pizza roller)
- Step 7
- Place uncooked tortilla dough triangles on a parchment lined baking sheet. Bake for 13-15 minutes, flipping half way through, until golden brown and hardened. The tortilla chips will continue to crisp up while cooling.
