Description
Crispy, low-carb keto tortilla chips made with almond flour and mozzarella cheese. Perfect for dipping into guacamole, salsa, or queso while staying keto-friendly.
Ingredients
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup almond flour
- 2 tbsp cream cheese
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional)
- 1/2 tsp paprika (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave for 45–60 seconds until melted, stirring halfway through.
- Stir in almond flour, salt, garlic powder, and paprika until a dough forms.
- Place dough between two sheets of parchment paper and roll out thinly (about 1/8 inch thick).
- Remove top parchment and cut into triangle chip shapes using a knife or pizza cutter.
- Transfer parchment with chips onto baking sheet and bake for 8–12 minutes until golden brown and crisp.
- Allow chips to cool completely to firm up before serving.
Notes
- Roll dough evenly for uniform crispiness.
- Chips will continue to crisp as they cool.
- Store in an airtight container for up to 5 days.
- Serve with keto-friendly dips like guacamole or spinach dip.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: American