There are SO many great keto dips (thanks cream cheese, sour cream, mayo and cheese!), but not that many homemade options to dip in them. These chips are super easy to make, crunchy and have the perfect kick to accompany your Mexican dinner. They are also quite high in fiber and have 13g protein/serving.
Ingredients:
3/4 cup almond flour
1/4 cup nutritional yeast
1/2 cup lupin flour
1/4 cup flax-chia-hemp mix (I use Badila Trilogy Health Seeds from Walmart)
1 tsp salt
1 tbsp taco seasoning
1 cup water
Instructions:
1) Pre-heat oven to 350 degrees.
2) Mix together all dry ingredients (almond flour, nutritional yeast, lupin flour, flax-chia-hemp mix, salt, taco seasoning).
3) Add in water and stir well.
4) Spread dough thinly on a ~18"x13" baking sheet covered in parchment paper.
5) Bake for 9 minutes.
6) Remove from oven and cut into chip shapes using a pizza cutter.
7) Return to oven for 10 minutes.
8) Remove from oven and retrace your cut lines using a pizza cutter.
9) Bake for a final 14 minutes, or until your chips are nice and crispy. (If the chips near the edges start to cook more quickly, you can remove them from the sheet and allow the center ones to cook more).
10) Allow chips to cool, and enjoy!
Picture Instructions:
Nutrition Facts:
Do these stay crispy past one day?
ReplyDeleteYes, but they are crispier day of
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