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July 09, 2018

 

Do you know what the hardest part is about going to Mexican restaurants when you’re eating low carb? The tortilla chips and guacamole. Or more specifically, just the chips. There is arguably nothing that makes you wish for low carb tortilla chips more than a Mexican restaurant.

They bring you this little bowl of guac, paired with a gigantic bowl of tortilla chips that you know you aren’t going to have. It’s overpriced (I’ve seen chips and guac for like $11.99!), but everyone always orders it anyway, because guacamole is a must at a Mexican place. So, what you want to do is grab a spoon and take on the guacamole bowl all by yourself. But you don’t, because that would be weird and there wouldn’t be any for everyone else.

Instead, you’re starving because your meal won’t arrive for like, forever, and there really isn’t anything else you can have until then. Well, nothing other than a little bit of guacamole, which isn’t enough on its own without eating the whole darn bowl. Meanwhile, the bowl of tortilla chips is staring at you. Sigh.

Low Carb Tortilla Chips (Keto, Gluten-free)

If it were up to me, Mexican restaurants would start serving low carb tortilla chips. With a big (emphasis on the big!) bowl of guacamole, too. Preferably an amazing one like this Chipotle copycat guacamole. (Granted, I can get a big ole’ salad at Chipotle, but at a sit-down restaurant, I really wish I could have keto tortilla chips for an appetizer.)

I wonder how long it will take for restaurants to figure out that we need some low carb options for chips. (Will they, ever?) I’m way too impatient to wait for that, so naturally, I created my own low carb tortilla chips recipe. Too bad I can’t bring them along to restaurants! (Again, sadly that would be weird.)

Low Carb Tortilla Chips (Keto, Gluten-free)

These homemade low carb tortilla chips are extra crispy, with your typical tortilla chip seasonings. They’re the perfect vehicle for guacamole or your favorite salsa! Since they are made with almond flour, they do have a slight nutty flavor, which I actually think is delicious.

You can store the chips for up to a week on the counter. That is, if they last that long! They’re always gone in a day or two with my family.

Next time we want Mexican, I’m proclaiming Mexican night at our house! Of course, I’ll serve a big bowl of these gluten-free, keto tortilla chips, plus a big bowl of guacamole. They would also be really good with dairy-free cheese sauce from Go Dairy Free – which is delicious even if you aren’t dairy free. To keep it low carb, just swap out the potatoes in the sauce with cauliflower instead (make sure to squeeze out extra moisture). Either way, low carb tortilla chips are a must. And maybe, just maybe, Mexican restaurants will catch on eventually

LOW CARB TORTILLA CHIPS (KETO, GLUTEN-FREE)

The BEST keto low carb tortilla chips ever! They are made with just a few common ingredients that you probably have in your pantry right now.
 Course Appetizer, Snack
 Cuisine Mexican
 Keyword chips, gluten-free, keto, low carb, sugar-free, tortilla, vegetarian
 Prep Time 10 minutes
 Cook Time 10 minutes
 Total Time 20 minutes
 Servings  servings (10 1.5" chips each)
 Calories 220 kcal
 Author Maya Krampf from WholesomeYum.com

INGREDIENTS

*Click on the underlined text below to buy ingredients!
  • 2 cups 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 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 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 arranged on the parchment lined baking sheet. 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


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