Egg-Free
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 6
If you find most commercial tortilla chips taste way too salty, you’ll enjoy these homemade spiced chips. They are savory plus high in protein, and are perfect for snacking or adding a little crunch to a salad.
Preheat the oven to 375°F.
In a bowl, melt the mozzarella cheese in a microwave oven for 1 minute on high, stir, then heat for another 30 seconds or so until all the cheese is melted.
Stir in the almond flour, flax meal, onion powder, cumin, and salt. Roll the dough out on parchment paper or a silicone baking mat until it is very thin, ⅛ inch or less thick. Score into triangles using a pizza cutter or knife. (If using a silicone mat, use a duller knife so it doesn’t cut the silicone.)
Bake for 10 to 15 minutes, until just golden brown.
Cool completely before serving. If not eating right away, store in an airtight container in the refrigerator for up to a week.
Notes
The cumin and onion powder can be omitted for a plain chip to use for dips or for making loaded nachos.
Nutritional Data
144 calories, 11g fat, 273mg sodium, 1g fiber, 3g carbohydrates, 8g protein
2g net carbs, 6% carbs, 23% protein, 71% fat