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Keto Broccoli Nacho Chips
These keto chips are made with ground almonds and tangy grated cheddar with an added veggie boost from fresh broccoli.
How to Make It
Step 1
Slice the very tips from the broccoli florets so you have small grain sized pieces. You need half a cups worth. Add to a food processor with the ground almonds, ground flax, chia seeds, cheese, salt, pepper, oregano and oil. Blend to combine.
Step 2
Add the water a little at a time until a dough forms. Transfer the dough to a sheet of baking paper and wrap. Refrigerate for 20 minutes.
Step 3
Preheat the oven to 360 degrees Fahrenheit and line a shallow oven tray with baking paper.
Step 4
Remove the chilled dough from the fridge and turn out onto the line oven tray. Roll between two sheets of baking paper, forming a rectangle about 1/5 inch thick.
Step 5
Lightly score into the dough triangles which will be your nachos.
Step 6
Transfer the dough to the oven on the lined tray and bake for 18 -20 minutes until golden. Set aside to cool and crisp then slice along your pre-scored lines to create your chips.
Ingredients
- Water
2 tablespoon
- Chia Seeds
1 tablespoon, whole pieces
- Organic Ground Flax Seed by Wild Oats
1 tbsp
- Oregano, Dried
1 teaspoon
- Broccoli Florets
½ cups
- Almonds
0.5 cup, ground
- Cheddar Cheese
½ cup, grated
- Olive Oil
½ tablespoon
- Salt, Sea Salt
½ teaspoon
- Black Pepper
⅛ teaspoon
