Keto Low Carb Tortilla Chips

Ingredients:

200 g / 2 cups pre-shredded mozzarella
75 g / ¾ cup almond flour ground almonds work well too
2 tablespoon psyllium husk or 2 teaspoon psyllium husk powder
pinch salt
optional: ¼ teaspoon each garlic powder/onion powder/paprika

Directions:

Heat your oven to 180 Celsius / 356 Fahrenheit.

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.

Separate the dough into 2 balls and roll out between 2 sheets of baking/parchment paper. Roll out as thinly as possible! The thinner, the crispier your tortilla chips will turn out.

Cut into triangles (I used a pizza cutter) and spread out on a sheet of baking paper so the tortilla chips don’t touch.

Bake 6-8 minutes or until browned on the edges. Baking time will depend on the thickness of your tortilla chips. I baked mine in 2 rounds, plus a third round for the off-cuts.

Servings: 8

Nutritional Information: Calories: 143, Fat:9.2 g, Carbohydrates: 4.8g, Fiber: 2.9g, Protein: 8.3g