Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon paprika (optional)
- 2 large eggs
- 1/4 cup olive oil (for brushing)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Dough:
- In a large mixing bowl, combine almond flour, coconut flour, parmesan cheese, garlic powder, onion powder, salt, and paprika.
- Crack the eggs into the mixture and stir until the dough forms. It should be firm but pliable. If it’s too dry, add a bit of water (1 teaspoon at a time).
- Roll Out the Dough:
- Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. The thinner the dough, the crispier the chips.
- Cut into Chips:
- Use a sharp knife or a pizza cutter to slice the dough into triangles or squares, depending on your preference.
- Bake the Chips:
- Transfer the cut dough to the prepared baking sheet and brush lightly with olive oil.
- Bake for 10–15 minutes or until golden and crispy. Keep an eye on them towards the end to prevent burning.
- Cool and Serve:
- Let the chips cool for a few minutes to firm up further before serving.
- Serve with your favorite keto-friendly dip, like guacamole or sour cream!
Enjoy your keto-friendly tortilla chips!
Nutritional Breakdown (Per Serving):
- Calories: 220–250 kcal
- Fat: 18–22 grams
- Saturated Fat: 2–4 grams
- Protein: 8–10 grams
- Carbohydrates: 5–6 grams
- Fiber: 3–4 grams
- Net Carbs: 2–3 grams
- Sodium: 250–350 mg (depends on how much salt you add)
- Calcium: 150–200 mg (from the parmesan cheese)
These values can vary slightly depending on the exact ingredients and quantities used, but this provides a good estimation for each serving of the chips.
Feel free to adjust based on your specific dietary goals!
