Low-Carb Tortilla Chips – Kim’s Club

Low Carb tortilla chips

I love Blue Corn tortilla chips and I love cheese chips!  Obviously that just isn’t going to work in a low-carb, grain free lifestyle.  I tried making endurance crackers from Oh She Glows:( http://ohsheglows.com/2012/01/31/endurance-crackers/)  and they were very good.  They also showed me what can be done with chia seeds!  So I fiddled around and have come up with these.  You can cut them any size you like – I ended up making just 8 large ones but you can double the recipe or cut them into diamonds half the size (probably what I would do next time).  They hit the tortilla chip spot for me.  I hope they will do the same for you, too!

Low-Carb Tortilla Chips - Kim's Club
A replacement for corn tortilla chips - low-carb, gluten-free, grain-free and a good source of omega 3!
Cuisine: Mexican(ish)
Recipe type: Snack
Serves: 8 large
Prep time: 
Cook time: 
Total time: 
  • Parmesan cheese 1oz/30g
  • Chia Seeds 2tbsp/30g
  • Ground Almonds 2tbsp/20g
  • Garlic Salt ¼tsp
  • Water 150ml/6fl.oz
  1. Preheat oven to 350F, 180C, Gas Mark 4. Line a baking sheet with baking parchment. Grate or finely chop the parmesan, then put all the ingredients into a blender and whizz for several seconds. Leave to stand about 5 minute to allow the chia seeds to develop their gel.
  2. Turn mixture out onto the sheet and spread thinly with the back of a spoon. Try to get it even, patching any breaks.
  3. Bake for 30 minutes or until golden, remove sheet and slice into desired shapes. Flip them over and return to the oven for 20-30 minutes more. Keep an eye, if they get too brown they will taste burnt. When golden remove from oven, let cool and enjoy!
These are great with dips like salsa and guacamole, and can also be used for cheese chips!
Nutrition Information
Serving size: 1 chip Calories: 45 Fat: 3 Carbohydrates: 4g (2net) Fibre: 2g Protein: 3

Low Carb chips-making

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