Keto Nocho chips
SERVES 10
Prep Time
20 minutes
20 minutes
Cook Time
25 minutes
25 minutes
Ingredients
110g almonds or almond meal
110g golden flaxseeds or golden flaxseed meal/flour
30g coconut flour
2 Tbs psyllium husks
1 tsp + 1 tsp Himalayan salt
200g water
30g extra virgin olive oil
1 tsp paprika
optional topping suggestions by Tanya Halse, added when you add the second teaspoon of salt – chipotle chilli powder, Mexican chilli powder
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This recipe was converted and adapted from Keto Diet to make easy and delicious LCHF nacho style chips for all your dipping & mexican style meals.
Servings: 10
Ingredients
- 110 g almonds or almond meal
- 110 g golden flaxseeds or golden flaxseed meal/flour
- 30 g coconut flour
- 2 Tbs psyllium husks
- 1 tsp + 1 tsp Himalayan salt
- 200 g water
- 30 g extra virgin olive oil
- 1 tsp paprika
optional topping suggestions by Tanya Halse, added when you add the second teaspoon of salt – chipotle chilli powder, Mexican chilli powder
Instructions
- Preheat oven to 180C
- Mill the almonds with the flaxseeds for 20 seconds / speed 10 / mc on, scrape down (if using pre-ground, go straight to step 3)
- Place all ingredients except the second teaspoon of salt into the mixer
- Mix 1 minute / speed 3 / mc off, roll dough out in 2-3 batches between two sheets of baking paper as thin as possible (approx. 1mm) and cut into triangles and sprinkle with reserved salt and optional chilli
- Move onto baking paper and separate slightly
- Bake 15-20 minutes or until golden, turning tray around if they are cooking unevenly
- If they aren’t crispy it means they just need to be baked a bit longer (you can put them back in if needed)
- *try variations / optional toppings with paprika, chipotle chilli or Mexican chilli powder. Add when you add the second teaspoon of salt.
Non-thermo instructions
- Preheat oven to 180C
- Use almond meal and flaxseed meal instead of whole nuts and seeds
- Place all ingredients except the second teaspoon of salt into a bowl or food processor, mix thoroughly
- Roll dough out in 2-3 batches between two sheets of baking paper as thin as possible (approx. 1mm), cut into triangles, sprinkle with reserved salt and optional chilli
- Move onto baking paper and separate slightly
- Bake 15-20 minutes or until golden, turning tray around if they are cooking unevenly
- If they aren’t crispy it means they just need to be baked a bit longer (you can put them back in if needed)
- *try variations / optional toppings with paprika, chipotle chilli or Mexican chilli powder. Add when you add the second teaspoon of salt.
Nutrition Facts
Keto Nocho chips
Amount Per Serving (30 g)
Calories 148.2
Calories from Fat 123
% Daily Value*
Fat 13.7g21%
Saturated Fat 1.5g8%
Sodium 191mg8%
Carbohydrates 1.7g1%
Sugar 1g1%
Protein 4.6g9%
* Percent Daily Values are based on a 2000 calorie diet.
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I make these every week. The keep beautifully in an airtight container. So good & have that corn chip crunch!!!
Used in nachos & as a dipper!