Name: Keto Low Carb Tortilla Chips with Salsa Dip
Prep time: 5 min
Cook time: 20 min
Ingredients: 50 g Lupin flour (1/2 Cup); 30 g Grated hard cheese ( I used grana padano) (1/3 Cup); 5 g Psyllium husk (1 tablespoon); 1 g Salt (1/4 teaspoon); 90 ml Warm water (1/4 cup+1/8 cup or 6 tablespoons); 600 g Tomatoes (5-6 small to medium sized); 50 g Red onion (1 small sized); 10 g Jalapeno pepper (1 medium sized); 5 g Fresh coriander leaves (A bunch); 4 g Garlic (1 clove); 30 ml Freshly squeezed lime juice (out of 1 lime); 2 g Salt (1/2 teaspoon); Pepper (to taste)

Keto Low Carb Tortilla Chips with Salsa Dip

Keto, Low Carb, Gluten-free, Nut-free

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Prep Time 5 mins

Cook Time 20 mins

Resting time 10 mins

Servings 2

Equipment

Baking mat
Rolling Pin
Baking sheet
Parchment paper
Mixing bowl
Blender for Salsa

Ingredients

Tortillia Chips

50 g Lupin flour 1/2 Cup
30 g Grated hard cheese ( I used grana padano) 1/3 Cup
5 g Psyllium husk 1 tablespoon
1 g Salt 1/4 teaspoon
90 ml Warm water 1/4 cup+1/8 cup or 6 tablespoons

Salsa Dip

600 g Tomatoes 5-6 small to medium sized
50 g Red onion 1 small sized
10 g Jalapeno pepper 1 medium sized
5 g Fresh coriander leaves A bunch
4 g Garlic 1 clove
30 ml Freshly squeezed lime juice out of 1 lime
2 g Salt 1/2 teaspoon
Pepper to taste

Instructions

Tortillia chips

Mix the lupin flour, finely grated hard cheese, psyllium husk and the salt all together in a mixing bowl until well combined.
Add warm water to the mixture and mix until the water is well incorporated into the flour.
Shape the dough into one ball and let it rest for ca. 10 minutes.
Cut the dough into 4 equal pieces and shape them into small balls.
Roll each of them out to a round sheet in size of Ø15cm/6”.
Cut it into 8 pieces as if you would cut a cake.
Repeat for other three remained dough balls.
Lay them on a baking sheet with a parchment paper and bake them for 15-20 minutes at 180°C/350°F.
After 10 minutes in oven, turn sides to ensure the equal heat distribution and bake for another 5 to 10 minutes until they are golden brown and crispy.
Take out of the oven and let them cool completely.
Enjoy with chilled Salsa dip!

Salsa Dip

Wash all the ingredients.
Dice the tomatoes.
Peel and chop the onion.
Remove the stems of coriander and chop the leaves.
Crush the garlic using a garlic crusher.
Deseed and dice the Jalapino pepper.
Cut the lime in half and squeeze the juice out.
Put everything in a bowl and add salt and pepper to taste.
With a hand mixer, blend just few times to incorporate all the ingredients. It is fresh and delicious when there're still chunks left, and not completely blended.
Enjoy with Keto Low Carb Tortillias Chips!