Vegetarian keto cheesy tortilla chips

Enjoy your crispy keto tortilla chips with homemade dips and sauces, such as avocado mayonnaise, eggplant dip, cauliflower hummus, tomato & feta cheese sauce, French onion dip, bechamel cheese sauce, artichoke dip and so many more!

PREP
10 min
COOK
10 min
SERVINGS
10

Nutrition facts

Energy: 119 kcal
Protein: 5.9 gr
Fat: 10.0 gr
Net carbs: 1.6 gr

Ingredients

1.5 cup(s) shredded mozzarella - regular or vegetarian (168 gr)

4 tbsp(s) cream cheese (58 gr)

85 gr almond flour

Seasoning

salt (to taste)

ground black pepper (to taste)

Instructions

  1. Preheat the oven to 180°C / 350°F
  2. Mix the mozzarella and the cream cheese in a microwave bowl and microwave for 60-90 seconds, until the cheese mix has melted
  3. Add the almond flour and a dash of salt and pepper and mix well using a spoon or a spatula (do not do it by hand - the melted cheeses mixture is very hot), until they get a doughy texture
  4. Finish up by kneading the dough by hand for one more minute
  5. Divide the dough into smaller balls (depending on the size of your baking tray), place each piece between two pieces of parchment paper and roll, until it gets really thin*
    • if it becomes sticky, sprinkle a bit of almond flour
  6. Remove the top piece of paper and transfer the dough onto a baking tray, using the bottom piece of parchment
  7. Cut into triangle chips, using a pizza cutter or a sharp knife
  8. Bake for about 8-10 minutes, until chips get lightly goldish-colored on their edges

Notes

✔ *The thinner your dough, the crispier your tortilla chips will get

✔ The number of tortilla chips will depend on how thin you've rolled the dough. If you roll it thin enough, you will get about 50 chips

Serving size: 5 chips (out of 50 total chips). Adjust accordingly

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