These Low Carb Tortilla Chips are crispy and sturdy enough to stand up to any dip! They are the perfect gluten & grain-free snack for football season or as an accompaniment to your Mexican Food. Makes 24 chips.
1 1/2teaspoonsMrs. Dash Fiesta Lime No Salt Seasoning(or your favorite)
Preheat oven to 350.
Measure the almond flour, salt and Fiesta Lime seasoning powder into a medium bowl and thoroughly whisk together, breaking up any lumps. Taste a pinch of the mixture to check your seasoning level. Adjust. Beat the egg and add it to the almond flour mixture. Mix with a spatula until completely combined. You should have a somewhat stiff and a little bit sticky dough.
Divide the dough into four portions and roll each one into a ball. With a rolling pin roll the dough into a circle like making a pie crust. To prevent sticking, roll the dough between two oiled sheets of parchment paper.
Transfer the circle of dough to a parchment lined sheet pan and cut each round into six triangular pieces with a pizza cutter or a knife. I can only get two rounds on a sheet pan at a time. Bake until browned and crisp - about 15-20 minutes. Cool completely. The chips will be dark in color because of the chili powder in the seasoning.
Makes 24 chips at 2.94 net carbs per 6 chips (or 1/4 of the recipe)
Using a tortilla press instead of a rolling pin to make these Low Carb Chile-Lime Chips will cut your work time in half!
Low Tortilla Chips
Amount Per Serving
Calories 198Calories from Fat 138
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.