Tortilla chips are notoriously crispy, crunchy, gritty triangle shapes (I don’t always conform to this) that somehow always feel like a guilty pleasure. I have never really understood the point of feeling guilty about something pleasurable, but rather, I see plenty of reasons to feel guilty about not taking pleasure in things.
These delightful tortilla chips allow the pleasure without the guilt, coming in at 3.5g of carbs instead of a whopping 73g carbs per 100g
You can use whatever cheese you like; mostly I go for Cheddar since I always have some in the fridge, but these are made from grated mozzarella (the block type not the wet in a bag), therefore they are milder in taste.
TORTILLA CHIPS
Tortilla chips are notoriously crispy, crunchy, gritty triangle shapes (I don’t always conform to this) that somehow always feel like a guilty pleasure. I have never really understood the point of feeling guilty about something pleasurable, but rather, I see plenty of reasons to feel guilty about not taking pleasure in things
20
servings30
minutesIngredients
200 g Grated Mozzarella
75 g Almond Flour
2 tbsp Golden Flaxseed
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
Salt and Pepper to taste
Method
- Heat the oven to 180 C
- Melt the mozzarella in the microwave for approximately 90 seconds
- Mix the almond flour, golden flaxseed and spices
- Combine almond mix and mozzarella
- Knead quickly until you have a smooth dough – it’s IMPORTANT not to over do it!
- Cut the dough in half and roll each half between two sheets of grease proof paper
- Roll out as thinly as possible – the thinner, the crispier your tortilla chips will be
- Cut into triangles/squares/circles – this can prove difficult because the dough is very soft.
TIP: I cut the rolled-out dough (including grease proof paper) into shapes with a pair of scissors and place them spaced out on a lined baking sheet. - Bake for 6-8 minutes until slightly brown
Notes
- MACROS per 100g: 3.5g Carbs – 45g Fat, 33g Protein
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