Finding a good keto chip that I can dip into various sauces has been a struggle from day 1. If you can find a chip recipe, they are usually brittle and can't support the weight of dipping. This recipe creates a keto chip that can handle even the thickest of dips. The end results is somewhere between a pita chip and a tortilla chip, depending on how thick you roll the dough. With the recipe, you'll never miss chips and dip again. Enjoy!
Prep Time: 5 minutes
Bake Time: 30-35 minutes
Macros per serving:
Fat: 11g (79%)
Protein: 4g (11%)
Net Carbs: 3g (10%)
Total Carbs: 6g
(Ingredients can be purchased by clicking on the green link)
1/2 Cup (56g) Almond Flour, finely sifted
2 Tablespoons (14g) Coconut Flour
1 Tablespoon (9g) Xanthan Gum
1/3 cup (79ml) Water
1 Tablespoon (15ml) Olive Oil
Pink Himalayan Sea Salt, to taste
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Let's Do This!
Preheat your oven to 300F/150C
In a medium sized mixing bowl, combine the almond flour, coconut flour, and xanthan gum. Whisk until well combine.
Combine the water and olive oil in a small bowl before adding to the dry ingredients.
Mix until a uniform dough forms.
Sandwich the dough between two sheets of parchment paper.
Using a rolling pin, roll the dough until it is a uniform thickness and slightly thinner than you want your final chip. *see video for tricks on this.
Remove the top layer of parchment paper and cut the chips into your desired shape. I chose triangles in the video.
Transfer the cut chips onto a baking sheet lined with a fresh sheet of parchment paper.
Salt to taste.
Bake for 30-35 minutes. When done, the edges should be slightly brown and the center should be lighter. A good way to test the chip is to push on it. If it is firm, then it is done. Bake times will be impacted by the thickness of your dough. Of course, you could always eat one and see if it's done.
Serve with your favorite dip!