This site is entirely free and offsets the operating cost with ads and affiliate links. See "Affiliates" page for more information.

We are not giving medical advice. Please read the "Disclaimer".

  • Instagram
  • YouTube
  • Facebook
  • Pinterest
  • Twitter

Keto "Potato" Chips

Updated: Dec 12, 2019


A crunchy cure for a favorite snack!

Total time: 20 minutes


Macros for 15 chips (150g):


Calories: 52

Fat: .2g + oil absorbed

Carbs: 13g

Net Carbs: 5.5g

Protein: 1g

Ingredients:

(Ingredients can be purchased by clicking on the green link)

Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information

Let’s Do This!

  1. Peel the jicama. Use a knife for best result.

  2. Slice the jicama as thin as possible, I recommend a mandolin.

  3. Add ½ inch of coconut oil to a cast iron skillet or a deep skillet.

  4. Heat oil on medium/low to 400F. Use an electric thermometer and check frequently.

  5. Add a small amount of jicama in your pan. Make sure your pan is not overcrowded for best result.

  6. Flip your chips frequently. Fully cooked chips will have browned edges.

  7. Remove chips from heat. Add salt or other seasonings.

  8. Enjoy :)

How We Did It!


0 views