It’s that time of year for tailgating or curling up on the couch in the family room (or man-cave) to watch football. I’m not a stick and ball sports guy, I prefer motorsports myself, but either way, there’s something just right about kicking back with some snacks and watching the tube on a brisk fall afternoon, don’tcha think? I’ve got a lot of stuff going on in the kitchen tonight, I’ll be sharing the results over the next few days. It takes a while to figure out how to make this stuff come out right, then remember what the hell it was I did, take pics, write the post, etc, so bear with me and I’ll try my best :). So, with that in mind, tonight’s post is going to be a short one with little fanfare.
What is great for snacks?
TORTILLA CHIPS with some guacamole or sour cream to dip…or even better some nachos! Hard part is being keto, chips are usually not on the menu. Until now. Yup. The Hobbit has a solution. Do with these what you wish once done (I recommend the nachos:) ).
Keto tortilla chips
- 1/2 cup Coconut Flour
- 2 tbsp Psyllium Husks
- 4 Eggs
- 1 tbsp, Olive Oil
- 4 tbsp golden flax meal
- 1/2 oz., Pork Rinds crushed
- 1 cup water
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
In a bowl, combine the coconut flour, pork rinds, psyllium powder, seasonings, and salt. Add in the eggs and combine until i thickens up then add water into the bowl. Mix until well and then let it chill in the bowl for a few minutes while the psyllium does it’s thing.
Separate into 8 balls (I make one big ball, cut in half, then again and again so I get even sized pieces) and place the dough onto a piece of parchment paper or silicon mats. Top with another parchment, plastic wrap, or mat. Using a rolling pin, roll the dough out in a circle shape with even thickness throughout (about as thick as a quarter). If your circle is a little rough, you can use your hands to tweak your tortilla.
Heat a large pan to medium-high heat with coconut oil, olive oil or spray. Once hot, place an unbaked tortilla on the pan,
I find it easiest to flip the paper\mat upside down, get the tortilla in contact with the pan, and then in a second or two, it will peal right off as the tortilla heats up.
Saute until light brown, then flip and bake through. Let cool for a few minutes and preheat your oven to 400F. Spray each one with the oil of your choice (or rub both sides with an oil dampened paper towel) to lightly coat with oil, then stack them on top of each other. Cut down the stack so you have 6 stacks of wedges.
Place as many as you can on parchment or silicon mat on a baking sheet without overlapping and sprinkle salt over them. Put in oven for about 5 minutes or until the edges start to get crisp, then flip them and bake for another 3-4 minutes.
Remove and place on cooling rack.
NUTRITION COUNT PER 6 chips (based off my ingredients, double-check your numbers!): Calories: 114, Protein: 5g, Fat: 8 g, Carbs: 6g, Fiber: 4g, NET CARBS: 2g