Keto Mexican Style Vegan Nacho Chips
How to Make It
Step 1
Add the ground almonds, ground flaxseed, salt, pepper and nutritional yeast to a mixing bowl. Stir everything together well to combine. You may adjust the level of nutritional yeast to taste if you would like a stronger or milder cheese flavor. Be sure to adjust your macros to account for any changes made.
Step 2
Take a 1/4 cup of warm water and drizzle this slowly into the dry ingredients a little at a time. Beat the mixture together as you add the water, mixing until well combined. Once all the water has been added, you should have a pliable dough. The dough shouldn’t be too wet or sticky so judge this as you go. Set the dough to one side for 5 minutes to firm up and allow the flax to gel a little.
Step 3
Preheat the oven to 375 degrees Fahrenheit and line a large shallow oven tray with baking paper. Turn the dough out onto the lined tray. Place a second sheet of baking paper on top of the dough and roll out into a square shape of an even thickness – roughly 1/5 of an inch thick. You want the chips to be relatively thin so they are crunchy when baked, but not so thin they break easily. Lightly score four lines across the length of the dough then lightly score triangle nacho shapes in between the lines. You should be able to mark out 25 triangles.
Step 4
Transfer the tray to the oven and bake for 12-15 minutes. The chips should be golden brown all over and crunchy. Set aside to cool completely and firm further. Once cooled, carefully run a knife along the pre-scored lines to release the individual chips. Serve as a snack or base for your favorite vegan Keto nacho toppings – you will need to adjust your macros to account for any toppings that are added.
Ingredients
- Almonds, Raw – 1 cup, ground
- Salt, Sea Salt – ½ teaspoon
- Nutritional Yeast Seasoning by Bragg – ½ cup
- Whole Ground Flaxseed Meal by Bob’s Red Mill – ¼ cup
- Warm Water – ¼ cup
- Black Pepper – ⅛ teaspoon