I know it's perfectly keto to do nachos using pork rinds, but what if you want to put a protein like beef or pork on top. That's a bit much. You can also make "chips" out of bell peppers, but then it's hard not to miss the satisfying crunch. I came up with this nut-free, paleo, crispy tortilla recipe for just such an occasion. It is labour-intensive for sure, but they're great if you want to put in the effort to have a crispier keto tortilla chip that will hold up when you pile on the toppings and melted cheese.
Paleo Vegan Keto Mixed Seed Tortilla Chips Recipe
Ingredients:
- ½ cup golden flaxmeal
- 6 tablespoons chia seeds, ground in a spice/coffee grinder (*You can get away without grinding them, but it does make the chips more even.)
- 2 tablespoons hemp hearts (*May swap with more flax if you don't have them, but they help give them the look corn tortilla chips while adding more protein.)
- ½ tablespoon nutritional yeast
- ½ teaspoon fine sea salt]
- 1 cup water, boiled
- ¼ teaspoon garlic powder (*optional)
Directions:
Add the ground flaxseed, chia, hemp hearts and salt to a large mixing bowl. Add boiling water and mix with a silicon spatula until you have a dough.
Scoop out 2 tablespoons (1/8 cup) of dough and roll into a ball. Do the same for the rest of the dough. Using a tortilla press, press a ball into a circle, between 2 pieces of parchment paper or a folded silpat mat greased with avocado oil.
Heat a non-stick crepe pan to medium heat. Make sure it gets to full temperature before you begin using it. Gently and slowly remove one side of the parchment paper or silpat mat. If it breaks a little, use a small silicon spatula to patch it back together. Bring the tortilla to the heated pan and flip it over onto it, gently working the edge of the tortilla until it starts to peel away. Gently work the mat/parchment paper away from the tortilla, using the spatula if you need it. If it breaks or a whole forms as you do this, quickly use the spatula to patch it up as it cooks. Allow the tortilla to cook for 30-60 seconds then flip it. Repeat on the other side until the tortilla is cooked enough to be set in it's shape. Transfer the tortilla to a cutting board. (*Note: If you don't care about the chips having the traditional triangular shape, or you don't have a tortilla press, you can just roll the dough out on the baking sheets to 1/16" thick then bake it for 45-55 minutes (or until browned around the edges), rotating the sheet halfway through. After they're cooled, you can simply break them apart into chips with a more "rustic" look).
Using a sharp knife, cut the tortilla into 6 wedges. Transfer to a baking sheet lined with a greased silpat mat or parchment paper. Repeat steps 3 and 4 with all the remaining dough balls. You should end up with 2 baking sheets worth of tortilla chips.
Once all your chips have been cut, preheat the oven to 350F. Add a single baking sheet to the preheated oven and bake for 10-12 minutes, flipping them halfway through. Place on a cooling rack until fully cooled. Repeat with the other baking sheet.
Serve with salsa, guacamole or make nachos with them. (*Note: If you make nachos, make them on an unlined baking sheet that's been lightly greased to keep them from getting soggy from the melted cheese.)
Did you make this paleo vegan keto mixed seed tortilla chip recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
