Gluten Free & Keto Tortilla Chips 🌮

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5 from 107 votes

Gluten Free & Keto Tortilla Chips 🌮

45 minutes
Calories 150kcal

Ingredients

  • 96 grams almond flour
  • 24 grams coconut flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt (depending on whether sweet or savory)
  • 2 teaspoons apple cider vinegar
  • 1 eggs (lightly beaten)
  • 3 teaspoons water
  • lard (or frying oil of choice)
  • extra olive oil (depending on whether sweet or savory)
  • 1 tablespoon nutritional yeast
  • 1 tablespoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon black pepper (depending on whether sweet or savory)
  • 1/2 teaspoon ground chipotle chile pepper (depending on whether sweet or savory)
  • 1/2 teaspoon cayenne pepper (depending on whether sweet or savory)
  • 1/2 teaspoon kosher salt (depending on whether sweet or savory)
  • 2 tablespoons nutritional yeast
  • 2 teaspoons paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (depending on whether sweet or savory)
  • 1/2 teaspoon kosher salt (depending on whether sweet or savory)

Instructions

  • For the tortilla doughAdd almond flour, coconut flour, xanthan gum, baking powder and salt to food processor.
  • Pulse until thoroughly combined.
  • Pour in apple cider vinegar with the food processor running.
  • Once it has distributed evenly, pour in the egg.
  • Followed by the water.
  • Stop the food processor once the dough forms into a ball.
  • The dough will be sticky to touch.Wrap dough in cling film and knead it through the plastic for a minute or two.
  • Think of it a bit like a stress ball.
  • Allow dough to rest for 10 minutes (and up to two days in the fridge).
  • Break the dough into eight 1” to 1 1/2” balls.
  • Roll out between two sheets of parchment or waxed paper using a tortilla press (suggested) or with a rolling pin.
  • For your reference, each tortilla should weigh 26g uncooked.
  • UPDATE: Based on a reader's feedback, we now know that your chips won't puff up unless the tortillas are THIN enough! So you absolutely must get 8 5-inch tortillas out of one batch (26g/tortilla).
  • If using a tortilla press, keep pressing down and rotating the tortilla around to get even thickness.
  • They are a bit harder than regular tortillas, so they might take anywhere from 3-6 tries (depending on how much muscle you've got!).
  • Cut tortillas into 8 triangles and set aside.

Nutrition

Calories: 150kcal

Originally posted 2019-02-20 18:14:14.

Article Categories:
Lunch

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