Low Carb Tortillas Chips are quick and easy baked grain free chips made with only 5 ingredients. A simple healthy tortillas chips recipe made with superfood :
almond meal, chia seeds and olive oil. Those are life changing chips, your favorite low carb bread recipe to replace carb loaded bread! 100 % grain-free, Paleo and Vegan with only 0.4 net carb per chips.
Low Carb tortillas chips
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Low Carb Tortillas Chips, quick and easy baked keto chips with only 5 ingredients. 100 % grain-free, Paleo + Vegan. Those are life changing chips made of almond meal and chia seeds and only 0.4 net carb per chips.
Course: Appetizer
Cuisine: low carb
Servings: 30 tortillas chips
Calories: 20 kcal
Ingredients
1 tablespoon black chia seeds
1/4 cup water
1 cup almond meal - I used blanched almond meal/ground
1 tablespoon olive oil
Spices recommended
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon nutritional yeast - optional great for a natural cheese flavor
Instructions
Preheat oven to 200 C (390F)
In a small bowl add the chia seeds and water. Stir with a spoon to combine. Set aside for 10 minutes or until a gel-like texture form.
In another large mixing bowl, add almond meal, olive oil, spices and the chia seed gel created before.
Knead dough by hands, squeezing the mixing between your finger to incorporate the chia gel into the almond meal, until it forms a dough. It shouldn't take more than 1 minute to form a dough ball.
Place the dough ball between two pieces of parchment paper, and rool out with a rolling pin as thinly as possible.
Remove the top layer of parchment paper, cut out tortillas chips using a pizza cutter or sharp knife. To make triangle chips (tortillas shapes), simply place a round shape on top of the rolled dough. Cut around the lid, remove the dough outside of the lid - keep it for later to roll again and make more chips! You should end up with a circle of rolled dough. Then, using the pizza cutter cut triangle as you will cut a round cake.
Move the dough with parchment paper onto a baking sheet.
Bake for 6 minutes, check the color and stop baking as soon as you reach a golden brown color. For very thin chips it took 6-7 minutes. For thicker chips it could take up to 8-9 minutes. I recommend you to bake for 6 minutes then check every 1 minute to avoid the chips to burn.
Remove from the oven when golden brown and let cool for 5 minutes on the baking sheet
Use a flat tool like a knife or small spatula to remove/lift the tortillas chips from the parchment paper.
Serve with my simple avocado dip recipe or dip of your choice.
