Ingredients:
- 1 cup almond flour
- 1 cup shredded mozzarella cheese
- 2 tbsp cream cheese
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp salt
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Melt Cheeses:
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until the cheeses are fully melted and well combined.
3. Form the Dough:
In a mixing bowl, combine the melted cheese mixture with almond flour, egg, garlic powder, onion powder, cumin, paprika, chili powder, and salt. Mix until a dough forms.
4. Chill the Dough:
Place the dough in the refrigerator for about 15-20 minutes to make it easier to handle.
5. Roll Out the Dough:
Roll out the chilled dough between two sheets of parchment paper to your desired thickness. Thinner chips will be crispier.
6. Cut into Chips:
Use a knife or a pizza cutter to cut the rolled-out dough into chip-sized triangles or any shape you prefer.
7. Bake:
Transfer the cut chips to the prepared baking sheet. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
8. Cool and Crisp:
Allow the chips to cool on the baking sheet for a few minutes. They will crisp up as they cool.
9. Serve and Enjoy:
Serve your keto nacho chips with your favorite low-carb dips or enjoy them on their own!
Nutritional Information (per serving, makes approximately 6 servings):
- Calories:180 kcal
- Fat:15g
- Saturated Fat: 5g
- Cholesterol:47mg
- Sodium:221mg
- Carbohydrates: 4g
- Fiber:2g
- Net Carbs: 2g
- Protein :9g
Note: Nutritional values are approximate and may vary based on the specific ingredients and brands used.
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