Keto Chips For Guacamole: Best Crunchy Alternatives

Guacamole is a delicious dip, but it's even better when you have something to scoop it up with. If you're on a keto diet, you might be wondering what kind of chips you can eat with it. Well, wonder no more! There are several recipes for keto-friendly tortilla chips that you can easily make at home. These chips are typically made with a combination of almond flour, mozzarella cheese, and various spices. They are baked in the oven until crispy and golden brown. So, if you're looking for a crunchy, low-carb snack to enjoy with your guacamole, give these keto tortilla chips a try!

Keto-friendly tortilla chips made with almond flour and mozzarella

Ingredients

To make keto-friendly tortilla chips, you'll need the following ingredients:

• Almond flour (blanched)
• Mozzarella cheese (shredded)
• Spices of your choice (e.g. salt, garlic powder, paprika, etc.)

Note: It is important to use blanched almond flour to achieve a crispy and light texture. Regular almond meal will make the chips denser and more prone to falling apart.

Instructions:

Here's a step-by-step guide to making your own keto-friendly tortilla chips:

• Preheat your oven to 350°F (180°C).
• Line a baking sheet with parchment paper.
• In a large mixing bowl, add your desired amount of almond flour and any spices you wish to include. Mix well.
• In a microwave-safe bowl, add shredded mozzarella cheese and microwave in short intervals until melted, stirring occasionally.
• Transfer the melted cheese into the bowl of almond flour and mix thoroughly until a thick dough forms.
• Place a large sheet of parchment paper on a flat surface. Transfer the dough onto the parchment paper and lightly flatten it.
• Place another sheet of parchment paper over the dough and use a rolling pin to roll it out until it's thin and even, approximately 1/4 inch (or thinner) in thickness.
• Use a sharp knife or a pizza cutter to cut the dough into small, triangular chip shapes.
• Place the tortilla chips on the lined baking sheet, making sure they are spread out and not overlapping.
• Bake in the oven for 12-15 minutes, or until the edges are golden brown.
• Remove from the oven and allow the chips to cool completely on the baking sheet.

Tips:

• For extra crispiness, roll the dough as thinly as possible.
• If your chips turn out soft, it means they weren't baked long enough. Don't be tempted to remove them from the oven too soon!
• Get creative with your spices and seasonings to add extra flavour to your chips.
• Store your keto tortilla chips at room temperature in a sealed container. They should stay fresh for about a week.

Enjoy your homemade keto-friendly tortilla chips with your favourite guacamole or dip!

Keto tortilla chips with flaxseed for added texture

Ingredients:

• Flaxseed meal (golden flaxseeds are preferred for a milder flavor and lighter color, but brown flaxseeds can also be used)
• Boiling water
• Salt to taste
• Optional spices: turmeric, ginger, garlic powder, onion powder, chili powder, paprika, cayenne pepper

Instructions:

• Preheat your oven to 350°F (175°C).
• In a blender, add the flaxseeds and blend until you get a fine meal. You can also use store-bought flaxseed meal, but ensure it is finely ground.
• Bring water to a boil in a small saucepan.
• Remove the saucepan from the heat and add the flaxseed meal, salt, and any desired spices. Stir immediately with a wooden spoon until the flaxseed meal absorbs all the water and forms a dough ball. This should take about 1-2 minutes.
• Divide the dough into four equal pieces and form small balls.
• Place a piece of parchment paper on a flat surface and place one dough ball on it. Cover the dough with another piece of parchment paper.
• Use a rolling pin to roll out the dough as thinly as possible, aiming for a thickness of about 1-2 mm.
• Remove the top layer of parchment paper and use a round object such as a saucepan lid to cut the dough into a circular shape.
• Transfer the parchment paper with the rolled-out dough onto a baking sheet.
• Bake in the preheated oven for 8-12 minutes, keeping an eye on the chips to ensure they don't burn.
• Once the chips are crispy and golden brown, remove them from the oven and let them cool completely.
• Serve the keto tortilla chips with your favorite guacamole recipe or other dips.

These keto tortilla chips with flaxseed are a delicious and healthy snack option. They are low in carbs and high in dietary fiber, making them a perfect choice for those following a ketogenic diet. Enjoy your homemade chips with your favorite dips!

Keto tortilla chips with an authentic corn flavour

Ingredients:

• Almond flour
• Spices (chilli powder, garlic powder, cumin, paprika, and sea salt)
• Egg
• Sweet corn extract
• Mozzarella cheese

Optional Ingredients:

• Xanthan gum
• Unflavoured protein powder
• Avocado oil for frying

Method:

• Mix together the dry ingredients in a large bowl.
• Add the egg and sweet corn extract, and mix until a crumbly dough forms.
• Melt the mozzarella in a microwave-safe bowl and add to the dough mixture.
• Knead the dough with your hands until well incorporated.
• Place the dough between two sheets of parchment paper and roll out until very thin (approximately 1/16 inch thick).
• Use a sharp knife or pizza cutter to cut the dough into triangle shapes.
• Place the triangles on a parchment-lined baking sheet and bake until golden and firm.
• Allow the keto tortilla chips to cool completely before serving.

Tips:

• For extra crispy chips, roll out the dough as thinly as possible.
• Choose the right size of chips for your needs – larger chips are better for dips, while smaller ones are perfect for snacking.
• Don't waste the leftover dough – simply press it together, form a ball, and roll out again to make more chips.
• Store the chips in an airtight container at room temperature for 3-5 days, or in the fridge for 7-10 days.

Keto tortilla chips made with sweet corn extract

Ingredients:

• 2 cups of blanched almond flour
• 1/2 tsp of chili powder
• 1/2 tsp of garlic powder
• 1/4 tsp of sea salt
• 1 large egg, beaten
• 1/2 tbsp of sweet corn extract
• 1/2 cup of shredded mozzarella cheese

Method:

• Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
• In a large bowl, mix together the almond flour and spices.
• Add the beaten egg and corn extract, then mix with a hand mixer until a crumbly dough forms.
• In a microwave-safe bowl, melt the mozzarella cheese until soft and easy to stir.
• Combine the almond flour mixture with the melted mozzarella, kneading with your hands until a uniform dough forms.
• Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out the dough very thinly (approximately 1/16 inch or 2 mm thick).
• Cut the dough into triangles and arrange them in a single layer on the prepared baking sheet, leaving space between each piece.
• Bake for 8-12 minutes, or until the chips are golden and firm. They may release some sizzling oil, so pat them dry with a paper towel. The chips will crisp up as they cool.

Tips:

• For extra crispy chips, roll out the dough as thinly as possible.
• Choose the right size of chips for your needs. Larger chips are better for dips, while smaller ones are perfect for snacking.
• Don't waste the leftover dough. You can press it together, form a ball, and roll it out again to make more chips.
• For even crispier chips, use a pizza stone lined with parchment paper.
• Use blanched, finely ground almond flour for the most authentic texture. Almond meal can also be used, but the chips may resemble multi-grain crackers in taste and texture.

Keto tortilla chips made with garlic powder and paprika

Ingredients

To make keto tortilla chips, you'll need the following ingredients:

• Almond flour
• Mozzarella cheese
• Egg
• Garlic powder
• Paprika
• Salt
• Avocado oil (or another oil of your choice)

Method

Here's a step-by-step method to make the keto tortilla chips:

• Preheat your oven to 350°F (around 175-180°C).
• Line two large baking sheets or trays with parchment paper.
• In a microwave-safe bowl, melt the mozzarella cheese. This should take around 1-2 minutes.
• In a separate large bowl, combine the almond flour, garlic powder, paprika, and salt. Stir to mix well.
• Once the cheese is melted, add it to the dry ingredients and mix until a thick dough forms. You can use a fork at first and then move to mixing and kneading with your hands.
• Place the dough between two sheets of parchment paper. Using a rolling pin, roll out the dough until it's thin and even—around 1/4 inch to 1/6 inch in thickness.
• Use a knife or pizza cutter to cut the dough into small, triangular chip shapes.
• Place the tortilla chips on the lined baking sheets, making sure they're in a single layer and not overlapping.
• Brush or spray the chips with avocado oil (or another oil of your choice) and season with salt.
• Bake the chips in the oven for 10-15 minutes, or until they're golden brown and crispy.
• Remove from the oven and let them cool down completely before serving.

Tips and Variations:

• For a spicier kick, you can add cayenne pepper or smoked paprika to your chips.
• If you don't have garlic powder, you can use fresh garlic. Simply crush or mince a couple of garlic cloves and add them to the dough.
• While baking is a great option, you can also use an air fryer to make these chips. Air fry at 350°F for 8-10 minutes.
• For extra crispiness, spritz the chips with olive oil before baking.
• You can break the chips by hand after baking instead of cutting them into triangles.
• These keto tortilla chips are perfect for dipping into guacamole, salsa, or any other dip of your choice!

Frequently asked questions