Nacho Keto Chips
Crispy, crunchy, salty and packed with flavour, these nacho flavoured Keto Chips are perfect for movie nights, your favourite dips or making nachos!
Servings 6 servings
- ¾ cup almond flour
- 20 g whole psyllium husk about 1 ½ tbsp powdered
- ½ tsp sea salt
- 1 egg
- 2 tsp olive oil
- ⅓ cup boiling water
- 6 tbsp parmesan cheese the granular shelf stable kind
- 2 tsp chili powder
- 1 ½ tsp sea salt
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- 1 tsp paprika
- ½ tsp cumin
- ¼ tsp cayenne for a little spice
Grind psyllium husk using a clean coffee grinder until finely powdered, then add it to a mixing bowl with the sea salt and almond flour. Mix to combine, then whisk in the egg and olive oil. Bring some water to a boil.
Slowly pour 1/3 cup boiling water into the dough while constantly whisking. Once all of the water has been whisked and the dough evenly mixed, form the dough into 6 balls. I like to use my kitchen scale to make sure they are all the same size.
Heat a non stick skillet on medium heat *see note 3. Place a piece of parchment on the bottom of the tortilla press *see note 2, a ball of dough in the center and another piece of parchment on top. Press down until the tortilla is about 6 ½ “ across. Remove the top piece of parchment. If it sticks to the top, let your dough rest for 5-10 minutes *see note 4 if it is still sticking. Flip the tortilla onto the hot skillet and then carefully remove the last piece of parchment. Cook for 1-2 minutes, flip, cook the other side for 1-2 minutes and then remove to cool *see note 5. Repeat for each ball of dough.
To make the nacho seasoning, combine all seasoning ingredients in a clean coffee grinder and blend for a few seconds. Empty contents into a clean plastic baggie.
Heat oven to 350° and line two baking sheets with non stick baking mats or parchment paper. Brush 1/4 tsp olive oil onto each side of each tortilla, then cut them all into 8 wedges. Toss the wedges into the baggie of seasoning and shake, shake, shake to evenly coat them!
Place the keto chips evenly on the baking sheets and then bake for 12-14 minutes until they have browned *see note 6. Remove from the oven and allow the Nacho Keto Chips to cool. Enjoy!
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Deduct fibre from the total carbs to get 2.2 g net carbs per serving of 8 chips.
- Store bought low carb tortillas can be replaced with the homemade almond flour tortillas if you would like to save some time/effort.
- Although I highly recommend using a tortilla press, because you will get perfect tortillas without much effort, there are other ways to make tortillas without out one. You can either roll the dough out as thin as possible using a rolling pin, then cut it into a circle using a pizza or fondant cutter, or press each ball of dough into a thin tortilla using a heavy cast iron skillet. Either way, be sure to place the dough in between parchment paper.
- Be sure the skillet you use in non stick, other wise the tortillas will stick to the pan. If using a cast iron skillet, lightly oil the surface with olive or avocado oil, and then wipe it away gently with a piece of paper towel.
- If the dough is sticking to either of the papers, try spraying the parchment lightly with oil.
- Do not over cook the almond flour tortillas. How long they need to fry depends on how hot your skillet is. Some may need 30 seconds a side, others may need 2 minutes a side. You’re looking for very small amounts of brown bits to keep the keto tortillas soft and pliable.
- Be sure to bake these Nacho Keto Chips long enough, but not until burnt. If they are under baked, they will not stay crunchy for long, but of course we do not want burnt chips! They should be brown, not black.
Serving: 8chips | Calories: 156kcal | Carbohydrates: 7g | Protein: 6.5g | Fat: 11.7g | Sodium: 930mg | Fiber: 4.8g | Net Carbs: 2.2g