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| One tray of guilt free tortilla chips. |
2 cups of shredded mozzarella cheese
3/4 cup almond flour
2 tablespoons psyllium husks
1/4 teaspoon pink Himalayan salt (or sea salt)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
Method:
Preheat oven to 350*. Line 2 baking sheets with parchment paper and set aside.
Place the shredded cheese in a medium/large heat proof bowl. Microwave for 1 1/2 to 2 minutes, just until melted. Add the remaining ingredients and stir to combine. Turn the dough onto a parchment lined surface. Knead, briefly, into a smooth dough.
Form the dough into 2 balls of equal size. Flatten slightly. Place another sheet of parchment paper on top of the dough. Roll dough very thin. (The thinner the dough, the crispier the chips will be.) Cut into 20 triangles. Place the triangles, so that they are not touching, onto one of the prepared baking sheets. Bake for 6 to 8 minutes, until the edges are browned.
Repeat with the second portion of dough. Makes 40 chips. (5 servings of 8 chips)
Note: I enjoyed these chips! They are great for dipping in guacamole and salsa, or you can use them to make nachos.
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| Nachos with shredded beef, cheese, guacamole, jalapenos & sour cream. |
228.8 calories ~ 14.7 grams fat ~ 3 grams net carbs ~ 13.28 grams protein
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