The idea of making keto chips with my vegan wrap recipe came from my friend, Mandy Leong as she was looking for something suitable to go with her Keto cheese making class. So I experimented with the almond wrap recipe as it is nut based and would most likely be able to provide the crunch. It turned out crispy and delicious, much to my delight ! These keto chips are eggless and dairy free so practically everyone can enjoy it. They hold up well like regular chips and goes so well with any dips. Store them in airtight containers and they’re good for up to 1 or 2 weeks. You can also re-heat them in the oven to crisp up again.
I made 3 versions here i.e. plain and with chia seeds and sesame seeds for the added crunch. My personal favorite is the one with sesame seeds as it’s so aromatic. These chips are just seasoned with salt and not a lot of it as my intention was to enjoy them with my favorite dips i.e. salsa, guacamole and cream cheese & herbs as shown in the video. Nachos would be another delicious dip to try. If you are going to eat them straight as a snack, feel free to add more salt and season with any of your favorite herbs and flavors such as bbq, taco, spicy chips etc.
Remember to roll the dough into a thin layer and bake them until really browned as they will be crispier. This dough is so versatile as you can make wraps, tortillas (see video here), pizza and crackers. This recipe makes 150 medium sized chips at 0.2 g net carb each and I assure you that they will be gone in no time.
Total servings = 150 medium sized chips
Net carb = 0.2 g
Calories = 12.2
Total fat = 1.0 g
Protein = 0.4 g
The recipe can be viewed and printed at this link;
Almond flour – 2 cups / 240 g
Psyllium husk powder – 48 g
Salt – 1 1/2 tsp
Chia seeds – 2 tsp
Sesame seeds – 2 tsp
Olive oil (or coconut oil) – 2 tbsp / 30 ml
Boiling water – 240 ml
1. Pre-heat oven to 350 F / 180 C
2. In a bowl, mix all dry ingredients with a spatula until well combined.
3. Add the wet ingredients and mix until it becomes a dough.
4. Divide dough into 3 equal portions. Leave first portion plain, add 2 tsp chia seeds into the second portion and 2 tsp sesame seeds into the third portion.
5. Knead each dough for 1 min then shape into a ball.
6. Place dough on parchment paper and cover with another parchment paper. Flatten dough with hands then roll into a thin layer.
7. Remove top layer of parchment paper and cut into triangular shapes. Re-use excess dough to form more chips.
8. Place the cut dough on a baking tray with parchment paper and bake at 350F or 180C at the middle rack for about 15 to 20 mins or until browned and crispy.
9. Let the chips cool completely then store in airtight containers.