Spicy "Corn Chips"

Makes 30 chips.

 

¾ cup almond meal

¼ cup of flax seed

¼ cup of coconut flour

¼ cup of unsalted butter (can use salted but the chip will be more salty)

1 large egg

1½ tsp of chilli powder (use more if you like it extra spicy)

1 tsp of onion powder

½ tsp of cumin

½ tsp of paprika

½ tsp of salt

Heat oven to 180 c

Line a large flat baking pan with baking paper.

Mix all of the ingredients in a food processor.

Divide the dough into 2 balls.

Place one ball between two large sheets of baking paper. On a flat surface use a rolling pin to flatten the dough. Flatten the dough to the thickness of a thin cracker.

Lift off the top of the baking paper.

Using a knife or pizza cutter, cut the dough into triangles.

Take off any dough leftover from cutting. Place it with the other ball.

Gently lift the parchment paper with the cut dough, and invert it onto the baking sheet with the baking paper.

Gently pull the baking paper off leaving the dough on the baking sheet.

Bake in the oven at 180 c for 7 ½-10 minutes. The chips are done when the dough is crispy and light brown.

Repeat for the second ball of dough.

1 Chip = Fat 1.58g, Net Carbs 0.62g, Protein 1.19g, Calories 42.93

 

Author: Carol Lovett