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keto tortilla chips recipe | one of the best keto friendly snacks


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Prep Time: 10 minutes

Cook Time: 2 minutes

Total: 12 minutes

Servings: 45


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Step 1

Add all of the dry ingredients to a medium-sized bowl, and whisk until combined.

Step 2

Now, add the egg and water into the bowl, and combine until a thick crumbly consistency forms.

Step 3

Once it does, use your hands to form a ball of dough.

Step 4

Now, form four equal-sized smaller balls of dough from the large ball.

Step 5

Then, place a ball of dough between 2 sheets of parchment paper, and roll it out into a circle as best you can.

Step 6

I recommend rolling it out until it’s 7-inches in diameter, and about a ¼ inch thick.

Step 7

Once it’s rolled out appropriately, press the top of a bowl - one that’s about 7 inches in size - into the parchment paper covered dough.

Step 8

Now remove the top layer of parchment paper, as well as the extra dough around the circle we just formed with the bowl.

Step 9

Save the extra dough to roll-out later on, and make more tortilla chips with.

Step 10

Use a pizza cutter to cut 8 chips out of the dough.

Step 11

Remove any excess parchment paper from around the dough, and microwave for 1 minute.

Step 12

Now, check on the chips to see how they’re cooking, and microwave for another 15-30 seconds.

Step 13

Let the first batch of tortilla chips cool, and continue this process until all of the chips have been cooked.

Step 14

Now cook the tortilla chips one batch at a time in a skillet over medium-heat.

Step 15

The chips cook quickly so just about 15-30 seconds on each side should be enough.

Step 16

Salt the tortilla chips as you cook them.

Step 17

Transfer the chips to a large platter lined with a few sheets of paper towel, and let them cool.

Step 18

Serve once the chips have cooled.

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