LOW CARB KETO TORTILLA CHIPS

INGREDIENTS:

• 2 cups Blanched Almond Flour
• 1/2 tsp Chili powder
• 1/2 tsp Garlic powder
• 1/2 tsp Cumin
• 1/4 tsp Paprika
• 1/4 tsp Sea salt
• 1 large Egg (beaten)
• 1/2 tbsp Sweet corn extract (optional, but recommended)
• 1/2 cup Mozzarella cheese (shredded)

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour and spices.
3. Add the egg and the corn extract (if using), and mix using a hand mixer, until a crumbly dough forms.
4. In a small bowl, microwave the mozzarella until it’s melted and easy to stir. (Alternatively, you can melt it using a double broiler on the stove.) Add to the dough mixture and knead/squeeze with your hands until well incorporated. If it stops incorporating before it’s fully mixed, you can reheat it for 15-20 seconds again before kneading more.
5. Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out very thin, about 1/16 in (2 mm) thick.
6. Cut the dough into triangles and arrange in a single layer on the parchment lined baking sheet, with space between the pieces.
7. Bake for 8-12 minutes, until golden and firm. The chips may release some sizzling oil on the top – just pat dry with a paper towel. They will crisp up as they cool.

RECIPE NOTES

Serving size: 10 1.5″ chips