🥑🧀 Keto Almond Flour Chips with Guacamole

🥑🧀 Keto Almond Flour Chips with Guacamole

Crispy, cheesy, crunchy, and perfect for dipping! These homemade low-carb chips are made with almond flour, mozzarella, and a sprinkle of chia and sesame seeds. 💚

🛒 Ingredients

For the chips:

• 1 cup almond flour
• 2 cups shredded mozzarella cheese
• ½ tsp baking powder
• ¼ tsp salt, or to taste
• 1 tbsp chia seeds
• 1 tbsp sesame seeds
• Optional: garlic powder, onion powder, paprika, or Italian seasoning

For serving:

• Fresh guacamole
• Lime wedges
• Extra sesame or chia seeds, optional

👩‍🍳 Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Melt the cheese:
   Place the mozzarella in a microwave-safe bowl and microwave in 20–30 second intervals, stirring between each, until melted and smooth.
3. Make the dough:
   Add the almond flour, baking powder, salt, chia seeds, and sesame seeds to the melted mozzarella. Mix thoroughly until a soft dough forms.
4. Roll it thin:
   Place the dough between two sheets of parchment paper. Roll it out very thin—the thinner it is, the crispier your chips will be.
5. Cut into chips:
   Remove the top parchment paper and cut the dough into small squares, rectangles, or triangles. You can also use a pizza cutter for quick, even pieces.
6. Bake:
   Transfer to the baking sheet and bake for approximately 10–15 minutes, watching closely toward the end. They should be golden brown and crisp around the edges.
7. Cool completely:
   Let the chips cool on the baking sheet for several minutes. They’ll become noticeably crispier as they cool.
8. Serve:
   Break apart the chips and serve with your favorite fresh guacamole. 🥑😋

🥑 Easy Guacamole

Mash together:

• 1 ripe avocado
• 1 tbsp lime juice
• Salt, to taste
• 1–2 tbsp finely diced tomato
• 1 tbsp finely diced onion
• Fresh cilantro, optional
• A pinch of chili flakes, optional

💡 Crispy-Chip Tips

• Roll the dough very thin for maximum crunch.
• Don’t overcrowd the baking sheet.
• If some chips aren’t crisp enough after cooling, return them to the oven for 2–3 minutes and watch carefully.
• Let them cool before storing so trapped steam doesn’t make them soft.
• Store completely cooled chips in an airtight container.

And the secret ingredient? ❤️ A little love in every batch! 🩷🩷🩷

These are low-carb/keto-style chips, but exact carbohydrate counts depend on the brands of almond flour and mozzarella used.