2-Ingredient Crispy Keto Chips
Ditch the hidden starches with these sturdy, crunchy low-carb chips. Made with just almond flour and mozzarella, they are perfect for dipping in guacamole and take only 25 minutes to make.
Ingredients
- 1 cup blanched almond flour finely milled only
- 2 cups shredded mozzarella cheese low-moisture, not fresh
- 1 tsp seasonings of choice paprika, garlic powder, pepper, etc.
Instructions
- Preheat your oven to 350°F. In a large microwave-safe bowl, mix the blanched almond flour and your chosen seasonings until the flavor is evenly distributed.
- In a separate microwave-safe dish, heat the shredded mozzarella on high for 1–2 minutes. You want it completely melted, stretchy, and smooth.
- Pour the hot melted cheese over the seasoned almond flour. Knead quickly until a uniform dough ball forms. If it firms up, microwave for 10 seconds to soften.
- Place the dough between two sheets of parchment paper. Roll it out to approximately 1/6 of an inch thick. Thinner dough makes crispier chips.
- Remove the top parchment sheet and use a pizza cutter to slice the dough into triangles. Arrange them in a single layer on a parchment-lined baking sheet.
- Bake for 12–15 minutes until deep golden brown. Let them cool completely on the baking sheet to reach maximum crunch.
Notes
Avoid refrigeration or freezing as the humidity will destroy the crunch. Store in an airtight container at room temperature for up to one week. If chips become soft, they likely weren't rolled thin enough or needed more oven time.