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
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.
Net Carbs: 8
Pico de Gallo:
Net Carbs: 2