Keto Tortilla Chips are quick and easy vegan keto corn chip replacements with only 5 ingredients. 100% grain-free, Paleo, Vegan. These chips are life-changing, made of almond meal and chia seeds and only 0.4g of net carbs per chip.
1teaspoonNutritional Yeast- optional great for a natural cheesy flavor
Preheat the oven to 200° C (390°F).
In a small bowl, add the chia seeds and water. Stir with a spoon to combine. Set aside for 10 minutes or until a gel-like texture forms.
In another large mixing bowl, add almond meal, olive oil, spices, and the chia seed gel created before.
Knead dough by hands, squeezing it between your fingers to incorporate the chia gel into the almond meal until it forms a dough. It shouldn't take more than 1 minute to form a dough ball.
Place the dough ball between two pieces of parchment paper, and roll out with a rolling pin as thinly as possible.
Remove the top layer of parchment paper, cut out tortillas chips using a pizza cutter or sharp knife. To make triangle chips (tortilla shaped), simply place a round shape on top of the rolled dough. Cut around the lid, remove the dough outside of the lid - keep it for later to roll again and make more chips! You should end up with a circle of rolled dough. One circle creates about 10 chips, and you will roll 3 circles in total. Then, using the pizza cutter, cut triangles as you would when cutting a round cake.
Move the dough with parchment paper onto a baking sheet.
Bake for 6 minutes, check the color, and stop baking as soon as you reach a golden brown color. For very thin chips, it takes 6-7 minutes. For thicker chips, it can take up to 8-9 minutes. I recommend baking for 6 minutes then checking every 1 minute to avoid burning the chips.
Remove from the oven when golden brown and let cool for 5 minutes on the baking sheet.
Use a flat tool like a knife or small spatula to remove/lift the tortillas chips from the parchment paper.
Storage: Store for up to 5 days in an airtight container - they will slightly soften after 3 days but you can rewarm them 1 minute at 75C (160F) just before serving to give them some crisp again. I recommend a metallic box or glass jar to keep the tortillas very crispy. Freezing: I don't recommend freezing these chips. They will lose their crisp.Spices ideas: feel free to experiment with dried herbs like rosemary, oregano, onion flakes, smoked paprika, turmeric powder, curry powder, or even matcha powder!Salt: the recipe uses only 1/4 teaspoon of salt, which keeps the chips low in sodium and healthy. If you love salty chips, feel free to add more salt but don't exceed 1/2 teaspoon.Net carbs per keto tortilla chip (carbs take away fiber): 0.4g