Homemade Keto Tortilla Chips

Ingredients:
2 cups almond flour
1/4 cup coconut flour
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon paprika (optional)
2 large eggs
1/4 cup olive oil (for brushing)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the Dough:
In a large mixing bowl, combine almond flour, coconut flour, parmesan cheese, garlic powder, onion powder, salt, and paprika.
Crack the eggs into the mixture and stir until the dough forms. It should be firm but pliable. If it’s too dry, add a bit of water (1 teaspoon at a time).
Roll Out the Dough:
Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. The thinner the dough, the crispier the chips.
Cut into Chips:
Use a sharp knife or a pizza cutter to slice the dough into triangles or squares, depending on your preference.
Bake the Chips:
Transfer the cut dough to the prepared baking sheet and brush lightly with olive oil.
Bake for 10–15 minutes or until golden and crispy. Keep an eye on them towards the end to prevent burning.
Cool and Serve:
Let the chips cool for a few minutes to firm up further before serving.
Serve with your favorite keto-friendly dip, like guacamole or sour cream!
Enjoy your keto-friendly tortilla chips!

Nutritional Breakdown (Per Serving):
Calories: 220–250 kcal
Fat: 18–22 grams
Saturated Fat: 2–4 grams
Protein: 8–10 grams
Carbohydrates: 5–6 grams
Fiber: 3–4 grams
Net Carbs: 2–3 grams
Sodium: 250–350 mg (depends on how much salt you add)
Calcium: 150–200 mg (from the parmesan cheese)
These values can vary slightly depending on the exact ingredients and quantities used, but this provides a good estimation for each serving of the chips.

Feel free to adjust based on your specific dietary goals!