Low Carb Tortilla Chips
Low Carb Tortilla Chips, quick and easy baked keto chips with only 5 ingredients. 100% grain-free, Paleo + Vegan. These are life-changing chips made of almond meal and chia seeds and only 0.4 net carb per chip.
Low Carb Tortilla Chips, quick and easy baked keto chips with only 5 ingredients. 100% grain-free, Paleo + Vegan. These are life-changing chips made of almond meal and chia seeds and only 0.4 net carb per chip.
- Carbohydrate 0.0250677222222222 g
- Cholesterol 0 mg
- Fat 0.116592694492689 g
- Fiber 0.00429472213321262 g
- Protein 0.00709758333333333 g
- Saturated Fat 0.0158395694511061 g
- Serving Size 1 1 tortillas chip (2g)
- Sodium 0.116961111178859 mg
- Sugar 0.0207730000890096 g
- Trans Fat 0.00369874444575093 g
- Calories 1 calories
Step-by-step
- Preheat oven to 200 C (390F)
- In a small bowl add the chia seeds and water. Stir with a spoon to combine. Set aside for 10 minutes or until a gel-like texture forms.
- In another large mixing bowl, add almond meal, olive oil, spices, and the chia seed gel created before.
- Knead dough by hands, squeezing the mixture between your fingers to incorporate the chia gel into the almond meal, until it forms a dough. It shouldn't take more than 1 minute to form a dough ball.
- Place the dough ball between two pieces of parchment paper, and roll out with a rolling pin as thinly as possible.
- Remove the top layer of parchment paper, cut out tortilla chips using a pizza cutter or sharp knife. To make triangle chips (tortilla shapes), simply place a round shape on top of the rolled dough. Cut around the lid, remove the dough outside of the lid - keep it for later to roll again and make more chips! You should end up with a circle of rolled dough. Then, using the pizza cutter cut triangles as you would cut a round cake.
- Move the dough with parchment paper onto a baking sheet.
- Bake for 6 minutes, check the color and stop baking as soon as you reach a golden brown color. For very thin chips it took 6-7 minutes. For thicker chips it could take up to 8-9 minutes. I recommend you bake for 6 minutes then check every 1 minute to avoid the chips burning.
- Remove from the oven when golden brown and let cool for 5 minutes on the baking sheet.
- Use a flat tool like a knife or small spatula to remove/lift the tortilla chips from the parchment paper.
- Serve with your favorite dip.
My Unexpected Keto Journey: From Busy Mom to Low-Carb Enthusiast
Life as a mom is a whirlwind. Between school runs, work deadlines (I'm a freelance graphic designer, so my "office" is wherever my laptop is!), and keeping up with a perpetually hungry family, finding time for myself, let alone healthy eating, often feels impossible. For years, I existed on a diet of convenience: processed snacks, quick meals, and the occasional (often excessive) indulgence in sugary treats. I wasn't actively *unhealthy*, but I certainly wasn't prioritizing my well-being. I always felt a little sluggish, a little bloated, a little…off.
Then came the health scare. Nothing major, thankfully, but a wake-up call nonetheless. My doctor gently suggested I consider some dietary changes. Frankly, I was overwhelmed. The amount of conflicting information about healthy eating is staggering. So, I started small. I cut back on soda, swapped white bread for whole wheat, and tried to incorporate more vegetables into our family meals. But it wasn't enough. I needed a more structured approach, something sustainable and, dare I say it, delicious.
That's when I stumbled upon the ketogenic diet. Initially, I was skeptical. The idea of drastically reducing carbohydrates seemed daunting, even impossible. But the more I researched, the more intrigued I became. The potential benefits – weight management, increased energy, improved mental clarity – were compelling. I knew I needed a change. I needed something that actually worked, something I could maintain without feeling constantly deprived.
So, I took the plunge. I started by slowly introducing keto-friendly foods into our meals. It wasn't easy at first. The cravings were intense. There were days when I missed bread and pasta terribly. But I found that by focusing on flavorful, satisfying alternatives, I was able to adapt more easily. I found recipes that could work with our family; many times I even adapted the recipes to ensure that everyone else enjoyed them, even without keto in mind.
One of my biggest keto discoveries? These low-carb tortilla chips. They’re incredibly easy to make, satisfyingly crunchy, and surprisingly versatile. They're a perfect snack for me, and surprisingly a hit with my family as well! I started making huge batches on the weekends so that I can have them in reach when I have those low energy days and need a quick, healthy boost, no guilt included!
Beyond the immediate physical benefits – I have much more energy throughout the day, I'm sleeping better, and my clothes fit better – the ketogenic diet has also had a surprisingly positive impact on my mental well-being. I feel more focused, more in control, and more confident in my ability to make healthy choices. And this is not just because I lost weight! I feel as if I'm in control of my body and its needs.
My keto journey is ongoing. It's not always perfect; there are days when I slip up, but I've learned that it's about progress, not perfection. It’s about finding a way to nourish my body and mind without sacrificing flavor or enjoyment. It’s about making small, sustainable changes that lead to big, lasting results. And these low-carb tortilla chips? They’re a testament to that journey – a delicious, healthy reward for a healthier, happier me.
I hope this recipe becomes as beloved in your home as it has in mine. I'm excited to see how you adapt it to your own taste preferences! Remember, making healthy choices doesn’t have to mean sacrificing taste. It's about finding healthier options without completely revolutionizing your entire lifestyle. Take it easy on yourself, try things one by one and be open to finding your perfect version of healthy life!
