Keto Nacho Chips: Have A Low Carb Snack with Keto Tortilla Chips and Guacamole!

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You can master making these keto nacho chips just in time for Cinco De Mayo! This video features my husband as he demonstrates his methods for making perfect keto tortilla chips every time. This keto recipe began as the fathead dough — we changed one thing at a time for dozens (there were at least 30 trials) of batch’s of these keto chips. The final keto tortilla chip recipe is packed full of flavor, crunch and gives your taste buds total satisfaction!

Get the printable Keto Nacho Chip recipe here: 🔗

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Things You will need to make Keto Tortilla Chips:

🍴Blanched Superfine Almond Flour

🍴Himalayan Salt

🍴Baking Sheets by Nordic Ware

🍴Coconut Oil Spray

🍴Parchment paper by Kirkland

🍴 Wooden Rolling Pin

🍴Pyrex Blue Glass Mixing Bowls with Lids

🍴Pizza Cutter by Cangshan

Get more details on the blog post linked above! If you’re wondering if you can substitute coconut flour for this keto tortilla chip recipe– the answer is no. We weren’t successful with a 100% coconut flour recipe. But, we haven’t given up yet.

Hey! It’s Health Coach Tara! Creator of Tara’s Keto Kitchen & Whole Keto. I want to take a moment to personally thank YOU for being here (and for reading this!). Your support is so appreciated!

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Tara Wright, Whole Body Living, LLC and Tara’s Keto Kitchen provide information on this YouTube Channel and associated website regarding healthy living, recipes, nutrition, and diet which are intended for informational purposes only.
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  1. Ingredients
    2 Cups Shredded Mozzarella Cheese
    1 Cup Shredded Romano Cheese or Parmesan
    4 Tbsp Cream Cheese
    2 Tsp White Wine Vinegar
    3 Egg Yolks
    1 Tsp Salt
    2 ½ Cups Almond Flour (252g)
    US Customary – Weight
    Instructions
    Preheat oven to 400 degrees (375 degrees convection)
    Prepare four cookie sheets and five pieces of parchment paper that will fit the cookie sheets.

    Combine the mozzarella, romano cheese and cream cheese and warm in microwave until melted
    Add the vinegar, egg yolks, salt and almond flour. Mix with hands until dough loses its stickiness. This takes about two minutes of mixing with your hands.
    Make a ball with the dough and place it in the bowl. Cut it into four sections. You will roll each section separately.
    Roll thin between two pieces of parchment paper.
    Bake each sheet for 7-10 minutes until browned.
    Remove from oven and slide the parchment paper off of the pan onto a surface you can use your pizza cutter with.
    Cut the cooked dough into triangles and place the triangles onto the cookie sheet. Put the pieces so that the side that was the bottom is now the top.
    Bake for an additional 10 minutes or until browned and crispy.
    Cool.
    As the chips cool, they get a little crunchier.

  2. Just get a low carb tortilla. Triangle it up. Little salt and whatever else you want…ranch dry seasoning is good. Little olive oil. Put them in oven on convection or air fryer. Way better with wayyyy less calories than all these fathead dough stuff.

  3. I skipped the parchment & rolled straight onto a baking stone. I rolled them super thin. Baked them 5 minutes. Made my cuts. Baked 5 more minutes & they were perfect! Best Keto nacho/tortilla chip recipe EVER!!! Thank you so very much! I live queso so today I'm bringing my own chips!!!

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