Low Carb Tortilla Chips Without Corn

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 cup Coconut flour
  • 2 tbsp Psyllium husk powder
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Nutiva buttery flavored coconut oil

• Dairy

  • 2 1/2 tbsp Parmesan cheese

• Liquids

  • 1/2 cup Water

Found on dropthesugar.com

Description

Ingredients

• ¼ cup coconut flour
• 2½ tbsp parmesan cheese
• 2 tbsp psyllium husk powder
• 4 eggs, large
• 2 tbsp Nutiva Buttery flavored coconut oil
• ½ tsp salt
• ½ cup water

Directions

• Preheat the oven to 400 deg F.
• In a large mixing bowl, combine the dry ingredients of coconut flour, parmesan cheese, psyllium husk powder in salt.
• Slowly whisk in the water, eggs and melted coconut oil until well combined.
• Separate the batter into four dough balls **I used a food scale to evenly separate
• Using a bakery mat, place a wax paper on top of the mat and place one dough ball on top.
• Place another wax paper on top of the dough ball to roll out the dough.
• Roll the dough out to 7-8 thin circle and use your hands if you need to ensure the batter is thin.
• Place the dough on a silicone baking mat and slice into 8ths.
• Bake for 10 minutes on each side, and continue baking until crisp.
• Repeat for each dough ball.
• **For extra crisp chips, place in a skillet after baking with coconut oil and lightly salt. Otherwise, you can quickly crisp them up in a toaster oven.