Low Carb Tortilla Chips
Crispy crunchy chips that are made of only 3 ingredients! These low carb tortilla chips are great for dipping and snacking while following a low carb diet.
- ½ cup Chia seeds
- 1 cup Water
- 4 Egg whites
- kosher salt to taste
Pre-heat oven to 350F and line a half sheet pan with a silicone baking mat.
Add all of the ingredients to a blender jar or a high speed blender. Blend until all ingredients are combined.
Spread the mixture on the baking mat in an even layer with an offset spatula.
Bake in the preheated oven for 35-40 minutes or until the center is hard when tapped. See notes for baking tips
Remove from the oven and let cool.
Break into pieces the size of tortilla chips. Store in an air-tight container or plastic zip top bag.
⅙th of recipe: 112 calories / 4g fat / 7.3 carbs / 6.7 fiber / 11.3 protein
- If you find that the center is still soft, but the edges are getting crispy, you can flip the whole sheet of chips over and bake until crisp, or you can remove the pan from the oven, let the chip sheet cool a bit and then break it into chip pieces. Then put the ones that are still soft back on the baking sheet to cook a little longer in the oven.
- I attempted this recipe with parchment paper but it didn't work. I strongly suggest using the silicone baking mat.
- If you want to try different seasonings, sprinkle it on top of the chip mixture before baking them in the oven
Calories: 112kcal | Carbohydrates: 7.3g | Protein: 11.3g | Fat: 4g | Fiber: 6.7g