Tortilla Chips

Ingredients

-1 cup almond flour

-2 cups shredded mozzarella cheese

-1 teaspoon seasonings of choice

Flavor Variations

Nacho Cheese– Sub out 1/4 cup of the mozzarella cheese with pepper jack cheese or Colby cheese.
Cool Ranch– Sprinkle salt, garlic powder, onion powder, and garlic powder.
Spicy Nachos– Add cayenne pepper to the dough and sprinkle the cooked chips with a mix of paprika and sea salt.
Lime and Black Pepper– Add some lime juice to the dough and sprinkle with lemon pepper seasoning.
Cinnamon Sugar Pita Chips- Mix some cinnamon and monk fruit sweetener or erythritol into the dough. Once the tortilla chips are cooked, sprinkle more cinnamon over the tops.

Directions

-Preheat the oven to 180C/350F. Line a baking sheet with parchment paper.

-In a large mixing bowl, add your almond flour and set aside. In a microwave safe bowl, add your mozzarella cheese and microwave for 1-2 minutes, until melted

-Transfer your melted cheese into the bowl of almond flour and mix very well, until a thick dough remains.

-Place a piece of parchment paper on a kitchen surface. Place the ball of dough onto it, and lightly flatten. Place the second piece of parchment paper on top. Using a rolling pin, roll out the dough until flat and thin, around 1/6 inch.

-Using a pizza cutter or knife, slice triangles of dough. Place the pieces of uncooked tortilla chips onto the lined sheet.

-Bake the tortilla chips for 12-15 minutes, or until golden. Remove from the oven and let cool on the sheet completely.

Notes

Avoid using other kinds of shredded cheese, or even reduced fat mozzarella cheese. Store keto tortilla chips at room temperature, in a sealed container.