Vegetarian keto cheesy tortilla chips

Instructions

1. Preheat the oven to 180°C / 350°F
2. Mix the mozzarella & the cream cheese in a microwave bowl and microwave for 60-90 seconds, until the cheese mix has melted
3. Add the almond flour & a dash of salt & 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