Crispy Low Carb Keto Tortilla Chips

Ingredients

Taco Seasoning

• ⅓ teaspoon chili powder
• ⅓ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon oregano
• ¾ teaspoon cumin
• ¾ teaspoon smoked paprika

Tortilla Base

• 1 cup almond flour (or 100g)
• 2 tablespoons psyllium husk powder (or 15g)
• ½ teaspoon baking powder
• ½ teaspoon xanthan gum
• ⅔ teaspoon salt
• 1 large egg
• 1 egg white
• 1 tablespoon coconut oil (or olive oil)
• 2 tablespoons water

Instructions

1. Preheat oven to 355F / 180C / 160 fan.
2. Prepare the taco seasoning by whisking all the ingredients together in a small bowl.
3. Place the dry ingredients (almond flour, psyllium husk powder, baking powder, xanthan gum, salt and taco seasoning) into a mixing bowl and stir to combine.
4. Add in the wet ingredients (eggs, oil and water) and mix well.
5. Place in the fridge to rest for 15 minutes then shape into a ball with your hands.
6. Cut ball into 2 pieces. Place 1 ball between 2 sheets of parchment paper and flatten with your hands. Then, roll thinly using a rolling pin to about the thickness of a coin.
7. Remove the top sheet of parchment Cut into triangles. Gather up any dough ends from ball one and include in ball two. Cut remaining dough into triangles. You should have 60 triangles in all.

Air Fryer Method

1. Spray chips with a fine spray of olive oil on both sides. Preheat your air fryer if your model requires it. Lay the tortilla chips in a single layer so they don’t touch each other. Cook at 335F or 168C for 4 minutes. Allow chips to cool to crisp up. Note: you will need to do this in batches to cook all the tortillas.