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Tortilla Chips with Pico de Gallo

Serves 4

Did someone say chips? We did! And we made them without grains, gluten or inflammatory oils! Get ready to be dipping into all of your favorite Keto-friendly dips and salsas, such as the Pico de Gallo we served ours with, yum!

Prep Time: 10 minutes
Cooking Time: 10 minutes

Tortilla Chips:
1 large egg
2 cups almond flour
¾ cup shredded mozzarella cheese
Pico de Gallo:
1 cup cherry tomatoes, quartered
1 teaspoon sea salt
2 tablespoons minced red onion
1 garlic clove, minced
1 tablespoon fresh lime juice
1 tablespoon minced jalapeño pepper
1 whole scallion, minced
¼ cup fresh cilantro, minced


Preheat your oven to 300 degrees Fahrenheit.

Melt shredded cheese in a microwave-safe bowl and stir very well to combine.

Mix 1 egg and almond flour in a large mixing bowl, making sure there are no clumps.

Pour in melted cheese and stir well to combine.

Form 4 balls with your hands and place on a baking sheet lined with parchment paper, one at a time. Place a second sheet of parchment paper over the ball and roll out into a thin shape with a rolling pin.

Using a pizza slicer or a knife, create triangles in the dough, as in the shape of traditional chips, and carefully place each triangle on a baking tray lined with parchment paper. Repeat until you have used all of the dough.

Bake in the oven for 5 minutes per side.

While chips are baking, gently mix all pico de gallo ingredients together until it resembles a salsa.

Remove from the oven and allow to cool for a few minutes before serving with pico de gallo, storing any leftovers in the fridge for up to 5 days.


Tortilla Chips:
Calories: 398
Carbs: 14
Net Carbs: 8
Protein: 18
Fat: 34

Pico de Gallo:
Calories: 12
Carbs: 3
Net Carbs: 2
Protein: 1
Fat: 0