Tortilla chips, but make them healthy! These crunchy little triangles are just what you need to satisfy those snack cravings when you're on a low carb diet. With near 18g of protein in each serving, these chips pack a filling punch. Double the recipe and store in an airtight container for the kids lunchboxes throughout the week.
GF, Vegetarian, Keto
Prep Time: 45 min
Cook Time: 20-30 minutes
Nutrition per serve: 482 kcal, 37.2g fat, protein 17.9g, carbohydrates 12.1g
1 cup coconut flour
1 cup almond flour
2 tbsp whole flaxseed (linseed)
½ tsp garlic powder
¼ tsp ground cumin
½ tsp paprika
½ tsp salt
3 large eggs
1 cup cheddar cheese, grated
1-2 tbsp oil (or as needed)
2-3 cup of coconut oil for frying
Combine the dry ingredients in a large mixing bowl and mix well. Beat the eggs and grate the cheese, then stir into the dry ingredients, forming a dough. Divide into 6-8 even portions and roll each portion into a ball.
Place one portion at a time between two sheets of baking paper and roll out to a paper thin rectangle. Tidy up the edges cut into squares, then triangles. Lay out the chips-to-be on a board or tray until they are all ready to cook.
Heat the oil in a small pot over a medium heat. Fry each triangular piece of dough for 15-20 seconds, until golden brown. Remove from the heat and drain on a paper towel, and sprinkle with a pinch of salt.
Repeat for the remaining pieces. Take care not to dirty the oil with crumbs. Place on a towel to remove remnants of oil. Allow to cool and enjoy!
Serve with yummy guacamole!
2-3 ripe avocados
¼ tsp ground coriander (or cumin)
1 tbsp lime juice
2 tbsp spring onion or red onion, finely chopped
½ tsp salt
1 small tomato, finely chopped
1 tbsp fresh coriander, chopped (optional)
Place avocado flesh into a large bowl and mash roughly, using a fork. Add the ground coriander, lime juice and salt, stir through immediately. Halve the tomato, scoop out the seeds then dice the flesh very finely and add to the bowl. Finely chop fresh coriander (if using) and stir to combine.