These chips are fabulous, and fit perfectly into a keto eating plan! change up the spices for a fresh take on a classic (dill and garlic are amazing!!)
Keto Tortilla Chips
Preheat oven to 350
Grease large baking sheet
Grate:
1 cup jalepeno or habenero cheese
1 cup of havarti cheese
Add shredded cheese to a medium sauce pot. Melt on medium-low heat, stirring often until melted.
Remove from heat to cool slightly.
In large bowl, add:
2/3 cup almond flour
2 tbsp psyllium husks
1 tsp each garlic salt & chili powder
1/2 tsp sea salt
1/4 tsp cumin
Mix until well blended. Add melted cheese and stir until a smooth dough is formed, approx 10 mins. Knead with hands until a firmer ball is formed.
On flat counter, roll dough between two pieces of parchment paper, trying to keep it an even as possible. Roll until almost paper thin, the thinner it is the crispier it will be! Cut into triangular shapes with pizza cutter or sharp knife. Place on greased baking sheet and cook in preheated oven for 6-10 mins, checking frequently, or until edges are golden brown (I had to remove some of the thinner chips at about the 5 min mark and cook the others for a few more minutes). Remove from oven and set aside to cool. Loosen from baking sheet and stack on plate (or transfer to a storage container/bag.
Serve & Devour
*shown here served with Spinach Dip, but they are awesome with cheese dip, salsa and sour cream as well!*
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