Tortilla chips recipe (keto)

Dry ingredients:

• 1 cup almond flour (100 g / 3.5 oz)

• ³/₄ packed cup flaxmeal (ground flaxseed) (110 g / 4 oz)

• ¹/₄ cup coconut flour (30 g / 1.1 oz)

• 2 tbsp whole psyllium husks (8 g / 0.3 oz)

• 2 tbsp ground chia seeds (15 g / 0.5 oz)

• 1 tsp salt 

• ¹/₄ tsp chili powder  & ¹/₂ tsp garlic powder 
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Wet ingredients:

• 1 cup water, lukewarm (240 ml / 8 fl oz) 

• 2 tbsp lard or extra virgin coconut oil or ghee  
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Mix all the dry ingredients together, add the water and make a nice cylinder of dough, let sit in fridge overnight. 

Next day, roll the dough out, it should make two very large sheets, experiment with the thickness, I found I like to roll the dough very very thin and then flip the dough over on itself and sometimes while baking i would get little poppers. 

bake at 400F for 6 ish minutes, turn off oven then let the pan stay in the oven as it cools naturally and check the chips after they cool, if they are not crispy, put the oven on low heat for a while until all the moisture is gone and they are crunchy.  These are great to satisfy the desire for chips/wheat snacks.  


original recipe credit here