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Keto Tortilla Chips

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With only two foundational ingredients, these Keto-friendly chips are so easy to make! Crispy and salty, they're just what we crave when 3pm snack time rolls around. We seasoned ours with chili and garlic powder but you can keep it simple with salt and pepper, or use any of your favorite seasonings. Serve it alongside our ultimate guacamole or buffalo chicken dipOr take things in a completely different direction and makes 'em sweet! Sprinkle these with cinnamon-sugar before baking, then dunk in keto hot chocolate or use as a garnish for keto ice cream!

Have you made these yet? Let us know how it went in the comments below! 

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Cal/Serv: 270
Yields: 4 - 6 servings
Prep Time: 0 hours 5 mins
Total Time: 0 hours 35 mins
2 c.

shredded low-moisture mozzarella

1 c.

almond flour

1 tsp.

kosher salt

1 tsp.

garlic powder

1/2 tsp.

chili powder

Freshly ground black pepper

  1. Preheat oven to 350°. Line two large baking sheets with parchment paper. 
  2. In a microwave safe bowl, melt mozzarella for about 1 minute 30 seconds, stopping to stir every 30 seconds. Add almond flour, salt, garlic powder, chili powder, and a few cracks black pepper. Using your hands, knead dough a few times until a smooth ball forms. 
  3. Place dough between two sheets of parchment paper and roll out into a rectangle ⅛” thick. Using a knife or pizza cutter, cut dough into triangles. 
  4. Spread chips out on prepared baking sheets and bake until edges are golden and starting to crisp, 12 to 14 minutes.

Nutrition (per serving): 270 calories, 15 g protein, 6 g carbohydrates, 2 g fiber, 2 g sugar, 22 g fat, 7 g saturated fat, 677 mg sodium

Emily Hlavac Green
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